Fiery Lamb Goulash – Jacqueline Amirfallah

A great pasta dish for any occasion:

Remove the skin of the beef tomatoes[1] , cut a lid small.

Hollow out the tomatoes and put the hollowed tomato flesh aside.

Season the meat pieces with salt and fry heartily on all sides in clarified butter, perhaps in batches. Stir in the onion and fry until golden brown. Add the chilies. Sprinkle brown sugar on top and caramelize lightly. Add peppers, scooped out tomato flesh and thyme to the meat.

If necessary, pour a little vegetable soup so that about 2/3 of the meat is covered (if possible, choose a wide shallow saucepan so that the goulash lies against each other and not on top of each other).

Steam everything together for thirty minutes.

The sauce, provided that necessary, bind with flour butter. For the elegant version, grind and strain the sauce.

In the meantime, cook the pasta in salted water until al dente and drain.

Heat the hollowed out tomatoes briefly in salted and peppered hot water and fill with the finished goulash (especially the meat).

Form the noodles in the remaining sauce, toss and arrange on plates. Place the stuffed tomatoes on top.

[1] It is not necessary to remove the skin.

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