Lamb Stew Goulash


  • 700g Lamb cubes
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 4 tbsp Flour
  • 50ml Oil
  • 2 nos Yellow onion, rough cut
  • 50g Garlic, smashed
  • 2 nos Carrot, rough cut
  • 60g Tomato paste
  • 300g Tomato puree
  • 1½ tsp Rosemary
  • 2 tsp Paprika
  • 600ml Water / chicken stock
  • 200g Baby potatoes, halved
  • Salt & pepper to taste


Preparation time: 20 minutes

Cooking time: 1 hour 15 minutes

Serving size: 3 – 4 pax

Product Recommendation: THERMOS 28cm Ultra Deep Non-stick Frying Pan


  1. Marinate lamb cubes with salt, pepper and flour. Set aside.
  2. Heat up oil and sauté onion and garlic till fragrant. Then add in carrot and sauté for 1 minute.
  3. Next, add in tomato paste, tomato puree, rosemary and paprika. Sauté till it is darker in colour.
  4. Add in lamb cubes and water. Mix well and simmer on low heat with a lid on. Simmer for an hour, stirring the goulash every 5 minutes.
  5. After an hour, add in potatoes and simmer for another 15 minutes or till potato is tender and soft.
  6. Season to taste with salt and pepper and it is ready to be served hot.