This recipe comes from Szabadtűzön, a collection of recipes from the Upper-Tisza region, which was put together by Béla Makay. The recipes comes from local home cooks, and this one was contributed by Mihály Majoros, who recounted it in the past tense and began the recipe with instructions on how to skin the lamb. He also notes that he salts the meat in advance.
Ingredients:
1 lamb
2 onions
500 grams lard
1 teaspoon paprika
Salt
Method:
I sautéed the onion in the lard, sprinkled paprika over it, and poured a little water in. I put in the chopped pieces of meat (enough for six to eight people), cooked it over a low fire, and poured more water in it (at least two times). But, be sure to let the stew to cook in its fat and juices for awhile before adding more water. You get a tastier stew like this, and I always allow most of the water to boil away before serving.
