German · Germany
Heidschnuckengulasch with Heathland Potatoes
A traditional German lamb goulash served with heathland potatoes, apple red cabbage, and cranberry compote.
120 minutes4 servings
Ingredients
Method
- Brown the lamb in a pot with oil.
- Add onions, carrots, and garlic, and cook until softened.
- Stir in tomato paste and beef broth, then simmer for 1.5 hours.
- Meanwhile, peel and cube potatoes, and sauté with butter and salt.
- In a separate pan, cook apples and red cabbage with cinnamon.
- Add cranberries and cook until thickened.
- Serve the goulash with the potatoes, cabbage, and cranberry compote.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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