Slow Cooked Goulash Curry with Tomato, Ginger and Garlic

This super simple, deeply comforting lamb curry is made for cosy autumn evenings and easy, unhurried cooking.

Serves 4-6
Preparation time: 15 minutes
Cooking time: 2–2½ hours

Ingredients

  • 1kg lamb goulash pieces OR 1kg beef goulash pieces (beef may benefit from cooking a little longer)
  • 1 large onion, sliced
  • 3 cloves garlic, chopped
  • 1 tbsp fresh ginger, grated (or 1 tsp ground)
  • 2 tbsp curry powder (or curry paste if you prefer)
  • 1 tsp smoked paprika (optional but lovely)
  • 1 tin chopped tomatoes
  • 1 cup stock or water
  • 2 tbsp yoghurt or crème fraîche (optional, for finishing
  • Salt and pepper
  • Olive oil


Optional additions:

  • diced carrots or sweet potato
  • handful of dried apricots or raisins for gentle sweetness
  • fresh coriander at the end

Method

(See our cooking methods page for helpful tips to get the most out of your meat)

  1. Brown the lamb
    Heat a little oil in a heavy pot and brown the lamb in batches. Don’t rush this step - colour equals flavour. Set aside.
  2. Build the base
    In the same pot, soften the onion over medium heat until golden. Add garlic and ginger and cook for another minute.
  3. Add spices
    Stir in curry powder and paprika and cook briefly until fragrant.
  4. Simmer slowly
    Return the lamb to the pot, add tomatoes, stock (and carrots or sweet potato, if using) season well, and bring to a gentle simmer.
  5. Cook low and slow
    Cover and cook on low heat for 1½–2 hours (or longer if you like), until the lamb is tender and the sauce rich. Stir occasionally.
  6. Finish
    (If using, add the dried fruit about 30 minutes before serving.)
    Stir through yoghurt or crème fraîche for softness and balance just before serving.

To serve

Wonderful with rice, flatbreads, or simply spooned into bowls on a cool evening.

Tip: Like most slow dishes, this tastes even better the next day - if it lasts that long.