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.