As with many of my recipes, this goulash can be prepared with what is available. You can use beef in place of lamb, kumara in place or potato and get your hands on some fresh or dried horopito leaves they contribute a subtle peppery undertone to the stew.
1 tablespoon butter or oil
1 large onion, chopped
500g lamb shoulder, cut into 2 cm dice (read more below)
2 tablespoons flour (for gluten-free, use brown rice flour)
1 tablespoon smoked paprika
2 teaspoons dried oregano
½ teaspoon salt
¼ teaspoon cayenne
1 litre stock or water
2 tablespoons tomato paste
4 horopito leaves
2 carrots, chopped into 2cm cubes
2 potatoes, chopped into 2cm cubes
Cooked pasta shells or spirals
Heat a large casserole dish over a low heat and add the butter or oil. Add the onions and saute gently until soft, about five minutes.
In a bowl place the meat, flour, paprika, oregano, salt and cayenne, tossing to combine. Add the meat to the onions, turn up the heat and cook until lightly browned.
Pour in the stock or water, and add tomato paste and bay leaves (or horopito). Cover and bring to a gentle simmer, turn down the heat and cook for one hour.
Add the carrots and potatoes, and simmer for a further 40-50 minutes until the vegetables are tender. Check flavour and adjust seasoning with extra cayenne and salt. Scatter with chopped parsley and serve with cooked pasta, sour cream and sauteed winter greens.
Slow cooker variation Once the meat and onions have browned, tip into a warmed slow cooker. Add the stock, tomato paste and bay leaves. Cook on low for five to six hours, adding the vegetables in for the last hour.
Pharmacy and supermarket shelves are packed with a myriad of herbal remedies for common ailments, especially with winter on its way.
On closer inspection these products are mostly derived from non indigenous plants, which have a long history of medicinal use in Europe.
We need to embrace of NZ native plants.
For instance, Murdoch Riley’s book “Maori Healing and Herbal” has pages of medicinal information, reflecting the depth of Maori knowledge developed over centuries of observation and use.
These plant remedies are still widely used today, by both Maori and pakeha (non Maori) the ritual and spiritual aspects are still relevant in Maori communities.
But we don't use them??? I think knowing about their special properties enriches our experience of native plants, and provides another reason to keep biodiversity in Aotearoa.
Kawakawa (Macropiper excelsum, or pepper tree)
Kawakawa is an easily recognized shrub, with aromatic, heart-shaped leaves, that grows widely in coastal regions.
Kawakawa gives us a clue as to why the first arrivals here from Polynesia called it that. The leaves are like its relative, kava (Piper methysticum), used widely in the South Pacific, Kava has a narcotic effect.
Kawakawa leaves are highly valued for relieving bronchial complaints. Boil a handful of the fresh, young leaves in a small saucepan of water for 15-20 minutes, then drink half a cup of the liquid to relieve chesty coughs.
To make a distinguished tea, for use as a general tonic, it’s best to dry the leaves first, then use a small quantity in a teapot. It’s very good for relieving indigestion.
The fruits and leaves were chewed for toothache – swallow the saliva and keep the leaf matter in your mouth for some time. (The active ingredient is myristicin, which is related to eugenol, a dental analgesic)
Kawakawa leaves were commonly used in hot baths for rheumatic and arthritic pains.
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Rhayne products are all Free of Sugar, Gluten, GMO, Dairy, Peanuts and have zero added Colourings or Preservatives.