Kunszentmiklós lamb goulash

Ingredients:

• 1kg lamb, with bones, suitable for cooking stew, 1 large onion or 1 tbsp Univer onion paste, 5-6 tbsp oil (originally: 80g lard), 1-2 cloves of onion or 1/2 tsp Univer garlic paste, 2 carrots, 1 parsley root, 1 medium-sized tender celery and medium-sized tender kohlrabi, salt, ground black pepper, 1 tomato, 1 yellow pepper (Hungarian wax pepper) – when too expensive these are optional, 1 dried hot cherry pepper (or 1/2 tsp Univer Erős Pista or hot Piros Arany), a handful of green peas (can be frozen when out of season), 2 tbsp Univer mustard, 600g sour cream.
• for the liver dumplings: 250g lamb liver, 1 scallion, half a bunch of parsley, 2 heaped tbsp flour and the same amount of breadcrumbs, 1 egg, salt, ground black pepper

1. Dice the lamb into 2.5cm cubes, finely chop the peeled onions. Heat the oil in a pot or pan, put the above in and braise them all over medium heat, for about 15 minutes. Keep stirring it all the while. Before finishing this, add the crushed garlic.

2. Clean the vegetables and cut into sticks a little smaller than a little finger. Add them to the meat and continue braising for about 6-8 more minutes. Season with salt and pepper. Pour in about 2 litres of water and bring it to a boil over high heat. Add the tomato, pepper and the cherry chilli pepper. Reduce the heat to low, put on a lid with a small gap and boil for about an hour until meat and vegetables alike are tender. About 15 minutes before all of the ingredients have been cooked tender add the green peas too.

3. While the meat is cooking, grind the lamb liver, and mix it with the finely chopped scallions and parsley, the flour, the breadcrumbs and the eggs, as well as some salt and pepper. Set aside for half an hour for the breadcrumbs to soak up moisture. Finally, form small liver dumplings from the mixture on a cutting board with a knife dropping them right into the soup, or you can cook them in another pot in boiling water and then drain and place them into the soup.

4. Mix the mustard in the sour cream with some of the hot soup evenly and then add it the soup. Taste and, if necessary, add seasoning. Cook for 5 more minutes and then serve. Decorate it with Karikás Pista.