A sheepherder's fair is held every July in Powder River, Wyoming, and one of the events is a lamb/mutton stew cook-off. I experimented with this recipe for about a year, but it was worth the effort - I won first place!
Hungarian Lamb Stew
Hungarian Lamb Stew
Prep Time
30 min
Cook Time
2 hours
Yield
9 servings
Ingredients
- 3 slices bacon, cut into 1-inch pieces
- 2 medium onions, thinly sliced
- 2 pounds lamb stew meat, cut into 1-inch cubes
- 2 tablespoons Hungarian paprika
- 1 teaspoon salt
- 1 teaspoon caraway seeds
- 1 garlic clove, minced
- 1 medium green pepper, sliced, divided
- 1 medium sweet red pepper, sliced, divided
- 1 cup water
- 3 medium potatoes, peeled and cut into 3/4-inch pieces
- 1 large tomato, sliced
Directions
- In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels, reserving drippings. Cook onions in drippings until tender. Remove onions. Brown meat in drippings on all sides over medium-high heat.
- Return bacon and onions to pan along with the paprika, salt, caraway, garlic and half the peppers. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add additional water, if necessary.
- Stir in potatoes and remaining peppers. Bring to a boil. Reduce heat; simmer for 20 minutes. Add tomatoes; simmer 10 minutes longer or until meat and vegetables are tender. Adjust seasoning, if necessary.
Nutrition Facts
1 cup: 241 calories, 10g fat (4g saturated fat), 71mg cholesterol, 388mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 23g protein.
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