Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

2. 2

   Sear 1.2 kg of lamb shoulder cubes in batches until deeply browned on all sides, then remove the lamb from the pot and set aside.

3. 3

   Add 2 finely chopped large yellow onions to the pot and sauté until softened and translucent, about 5-7 minutes, then stir in 4 minced garlic cloves, 2 diced medium carrots, and 1 diced medium parsnip and cook for another 5 minutes.

4. 4

   Stir in 2 tablespoons of sweet Hungarian paprika, 1 teaspoon of smoked paprika, 1 tablespoon of sumac, 2 bay leaves, and 1 teaspoon of dried marjoram, cooking for 1 minute until fragrant.

5. 5

   Pour in 250 ml of dry red wine, scraping up any browned bits from the bottom of the pot, and bring it to a simmer for 2 minutes to reduce slightly.

6. 6

   Return the seared lamb to the pot and add 500 ml of beef broth and 400 grams of crushed tomatoes, then bring the mixture to a gentle boil before reducing the heat to low, covering the pot, and braising for 2 to 2.5 hours, or until the lamb is fork-tender.

7. 7

   Remove the bay leaves, season with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper to taste, and serve the Szumákos Bárányragu hot, garnished with fresh parsley if desired.