1. Marinate the Meat

Start by preparing the star of the show. In a bowl, combine the mutton cubes with half of the garlic (crushed or minced), a generous pinch of salt, black pepper, and the sweet paprika. Mix thoroughly to coat the meat on all sides. For best results, cover and let it marinate in the refrigerator overnight, or for at least 4 hours.

2. Build the Goulash Base

In a large, heavy-bottomed pot or Dutch oven, melt the lard over medium heat. Add the chopped onions and sauté until they are soft and translucent, which can take about 10 minutes. Add the remaining crushed garlic and the caraway seeds, and cook for another minute until fragrant.

3. Sear and Simmer

Turn up the heat and add the marinated mutton to the pot. Sear the meat on all sides until it's nicely browned. Stir in the tomato paste, diced bell pepper, chopped tomatoes, and the optional hot pepper.

4. Slow Cook to Perfection

Pour in enough hot water or broth to just cover the meat. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. Allow the goulash to cook for at least 1.5 to 2 hours, or until the mutton is becoming tender. Stir occasionally.

5. Add Potatoes and Finish

Add the cubed potatoes to the pot. Continue to simmer for another 30-45 minutes, or until both the meat and potatoes are fully cooked and tender. Just before serving, stir in the dried marjoram. Let the goulash rest off the heat for about 15-20 minutes to allow the flavors to meld.

6. Serve

Ladle the hot goulash into bowls, garnish with fresh parsley, and serve with hearty bread to soak up the delicious, garlicky sauce.

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Recipes

A Shepherd's Hearty Stew: Slovak Mutton & Garlic Goulash (Baraní Guláš)

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