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Hungarian Lamb Stew

 Hungarian Lamb Stew
A sheepherder's fair is held every July in Powder River, Wyoming, and one of the events is a lamb/mutton stew cook-off. I experimented with this recipe for about a year, but it was worth the effort - I won first place!
9 ServingsPrep: 30 min. Cook: 2 hours


  • 3 slices bacon, cut into 1-inch pieces
  • 2 medium onions, thinly sliced
  • 2 pounds lamb stew meat, cut into 1-inch cubes
  • 2 tablespoons Hungarian paprika
  • 1 teaspoon salt
  • 1 teaspoon caraway seeds
  • 1 garlic clove, minced
  • 1 medium green pepper, sliced, divided
  • 1 medium sweet red pepper, sliced, divided
  • 1 cup water
  • 3 medium potatoes, peeled and cut into 3/4-inch pieces
  • 1 large tomato, sliced


  • In a Dutch oven, cook bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towels, reserving drippings. Cook
  • onions in drippings until tender. Remove onions. Brown meat in
  • drippings on all sides over medium-high heat.
  • Return bacon and onions to pan along with the paprika, salt, caraway,
  • garlic and half the peppers. Add water. Bring to a boil. Reduce
  • heat; cover and simmer for 1-1/2 hours. Add additional water, if
  • necessary.
  • Stir in potatoes and remaining peppers. Bring to a boil. Reduce heat;
  • simmer for 20 minutes. Add tomatoes; simmer 10 minutes longer or

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Hungarian Lamb Stew (continued)

Directions (continued)

  • until meat and vegetables are tender. Adjust seasoning, if
  • necessary. Yield: 9 servings.
Nutritional Facts: 1 cup equals 241 calories, 10 g fat (4 g saturated fat), 71 mg cholesterol, 388 mg sodium, 15 g carbohydrate, 2 g fiber, 23 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.