All Good Stuff!
Rhayne products are all Free of Sugar, Gluten, GMO, Dairy, Peanuts and have no added Colourings or Preservatives.
The shelf life is two years.
Prep Time: 20 minutes
Cook Time: 2 hours
Serves: 4
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
Chopped parsley
Cooked pasta shells or spirals
Sour cream
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.
We are simply about going back to the start and using as much natural products and native plants as we can to prevent instead of cure. We want you to respond to our products, not react!
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