Lamb Goulash Recipe

Lamb goulash recipe image

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

My Lamb Goulash recipe I present to you today in this post.

A strong goulash with lamb fits perfectly into the cold season.

The combination with beans and potatoes is classic, tastes delicious and simply succeeds.

If you have a pressure cooker, you can prepare the lamb goulash in about 40 minutes, without it takes about 1.5 hours.

I wish you all the best and look forward to your comments!

1. Recipe Lamb Goulash

To make sure it works here is my recipe for lamb goulash.

Let the lamb cook longer, so that it comes butter-soft on the table.

Good luck and a good appetite!

Lamb Goulash

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 489
Total Time 120 Min.
Preparation Time 20 Min.
Cook Time 100 Min.

Simple guide to prepare goulash with lamb.

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4.98 from 1117 ratings

Lamb goulash recipe image
Lamb goulash recipe image © Thomas Sixt food photographer


800 g lamb goulasch meat (loosened lamb knuckles or meat from the shoulder/club)
8 pc onions
1-2 tbs clarified butter (or oil)
4 tbs tomato puree
800 ml Beef broth (or veal stock or half/half)
2 tbs paprika nobel sweet
2 pc chili chopped
some Salt
some Pepper
some Caraway
1 pc Lemon
2 pc clove of garlic
1 tsp Oregano
250 g floury potatoes
150 g green beans
40 g butter
1 bunch fresh oregano (for decoration)


Prepare meat

Let the butcher cut the lamb.

Three cm high meat cubes are ideal for the lamb goulash.

Prepare vegetables

Peel and chop the onion.

Chop the chilli finely.

Wash and quarter the potatoes, cut a potato into small pieces or into cubes (decorative potato).

Prepare Beans

Clean the beans and cut them into bite-sized pieces.

Cook the beans and decorative potatoes in boiling salted water until al dente.

Drain, put butter back in the pot, season with salt and pepper.

Prepare goulash

Fry the lamb in a roaster at high heat with oil or clarified butter.

After turning, add the onion cubes and sweat/roast until light brown.

Add the tomato paste and roast briefly until light brown.

Deglaze with broth or veal stock and bring to the boil.


Add the sweet paprika and chopped chilli, season the lamb goulash with salt and pepper, caraway, lemon peel and oregano.

Cook goulash

Cook lamb goulash with closed lid in the oven at 190°C top/bottom heat for one hour.

Please set the kitchen alarm clock to 60 minutes.

Add potatoes

Add the quartered potatoes to the lamb goulash and cook in the oven with the lid on for another 30-40 minutes.


Heat the beans and the decorative potatoes in the pot.

Warm the plates and arrange the lamb goulash on hot plates.

Add the beans and the decorative potatoes and serve quickly.

Enjoy your meal!

2. Nutritional Values

3. Lamb Goulash Shopping List

You’re at the supermarket looking for the ingredients for a lamb goulash?Then this list will surely help you:

The exact quantities can be found at the bottom of the article in the lamb goulash recipe.

The lamb knuckle is excellent for lamb goulash. The meat please release and cut into large cubes. Alternatively, buy lamb from the shoulder or use leg.

4. Lamb Goulash cook yourself the professional Cooking Tips

So that the goulash with lamb safely succeeds here some cook professional tips:

Lamb goulash served on a plate. The goulash with lamb, beans and potatoes is delicious!

5. Supplements to the Lamb Goulash

You can serve the lamb goulash with potato gratin, parsley potatoes and bacon beans. I find ribbon noodles inappropriate. Today it’s even easier…

When the alarm clock rings, add the quartered potatoes to the lamb goulash, stir and continue cooking for another 35-40 minutes with the lid on.

Arrange the lamb goulash: Please use hot plates, place meat and potatoes on the plate, add warm beans and decorative potatoes and serve decorated with fresh oregano… that’s wonderful!

Tip from Chef Thomas Sixt

6. More Ideas with Lamb

Comments, Cooking Questions and Answers

4.98 from 1117 ratings

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  • Great recipe!!!! Simple and absolutely delicious!!! I saved it


    • Thanks, feel free to write me with your cooking questions!