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Mutton Pörkölt With Cabbage    HT  MC Hungarian  135mins



Serves 4    Hot   Lamb   Vegetables  Stew  Main Course  Hungary   Eastern Europe


25g/1oz Lard or 2 tbsp Olive Oil and 2 tbsp Butter
3 Onions, chopped
450g/1lb Stewing Mutton or Lamb, cubed
2 tbsp Paprika
360ml/12fl.oz. Lamb Stock or Water
675g/1½ lb Cabbage, shredded

Noodles to serve

Sour Cream to serve





1. Heat the lard or oil and butter in a large saucepan, add the onions and meat and fry until the meat is browned on all sides and the onion is softened.


2. Add the salt and paprika and half the stock, mix well and bring to the boil then reduce the heat, cover and simmer for 1 hour stirring from time to time and adding a little more of the stock if necessary to prevent it drying out.


3. Add the shredded cabbage to the top of the pan together with the remaining stock, cover and continue to simmer over a low heat for a further 1 hour. Serve hot with noodles and a dollop of sour cream.






More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More Hungarian Recipes



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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