Spicy Lamb and Pumpkin Goulash

For the spicy lamb-pumpkin goulash, cut the lamb shoulder and squash into bite-sized cubes, peel and seed the bell bell pepper and tomatoes and cut into small cubes. Peel and dice celery and onion, peel and finely dice garlic, wash and chop leek and pepperoni.

Sauté the onion in olive oil, add the leek and sauté everything until golden. Then increase the heat, add the lamb and sear it all around. Add the pumpkin and celery cubes and cook, then stir in the paprika powder and fry very briefly.

Add the tomato and bell pepper cubes to the pot with the tomato paste, garlic and pepperoni cubes and pour in the vegetable soup.

Season the goulash with salt, pepper and marjoram, stir in the juice of half a lemon, as well as a dash of vinegar, and simmer over low heat until tender.

Season the spicy lamb-pumpkin goulash again before serving and serve hot.

Preparation Tip:

The spicy lamb-pumpkin goulash goes well with boiled potatoes or a crusty baguette.

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