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Ghoulish goulash stew recipe

Ghoulish goulash stew recipe

4 ratings

This ghoulishly good stew, complete with creepy eyeballs made from stuffed olives, is packed with succulent lamb and flavoured with chilli and paprika for a warming, spicy kick. The perfect Halloween recipe to tuck into after a night of trick or treating. See method

  • Serves 4
  • 10 mins to prepare and 1 hr 50 mins to cook
  • 444 calories / serving

Ingredients

  • 2 tbsp olive oil
  • 600g diced lamb leg
  • 1 large onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • ½-1 red chilli, deseeded and finely chopped (depending on taste)
  • 1 tsp smoked paprika
  • 1½ tsp cumin seeds
  • 400g tin chopped tomatoes
  • 750ml lamb or vegetable stock
  • 2 medium beetroot, peeled
  • 250g butternut squash, peeled, deseeded and chopped
  • 1 large red pepper, deseeded and sliced
  • 10 Pimento stuffed olives, halved
  • handful parsley or chives, finely chopped
  • soured cream, to serve
  • crusty bread, to serve
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    1850kj
    444kcal     22%

  • Fat

    27g 39%

  • Saturates

    10g 52%

  • Sugars

    14g 15%

  • Salt

    2.9g 49%

of the reference intake
Carbohydrate 19.3g Protein 32.6g Fibre 3.8g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1½ tbsp of the oil in a large shallow casserole dish, season the lamb and brown well on all sides. Remove and set aside.
  2. Add the remaining oil and the onion to the pan and soften for 5 mins. Stir through the garlic, chilli and spices, fry for a couple of minutes. Now pour over the tinned tomatoes and stock, season generously with salt, pepper and a pinch of sugar and stir well.
  3. Wrap the raw beetroot in a foil parcel and cook in the oven for 1hr 30mins. Bring the stew up to boil then cover with a lid and simmer over a gentle heat for 45 mins (adding a splash more water if it needs it). Add the squash and pepper, cover and return to the heat for 45 mins more, after which time the lamb should be really tender and the sauce thickened.
  4. Remove the beetroot from the oven, chop and stir it through the stew. Taste and season as necessary. Scatter over the halved olives (as eyeballs) and fresh parsley. Serve with soured cream and crusty bread.

See more Halloween recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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