Arab-style Gulyás

Ingredients

While the original Hungarian Gulyás features beef and paprika as its main ingredients, this Arab-style adaptation replaces beef with lamb and incorporates Middle Eastern spices such as saffron, cumin, and cinnamon. The dish also includes traditional Arab ingredients like chickpeas and dates, adding a unique twist to the flavors and textures. We alse have the original recipe for Gulyás, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• A pinch of saffron threads A pinch of saffron threads
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) chickpeas, drained and rinsed 1 can (400g) chickpeas, drained and rinsed
• 6 dates, pitted and chopped 6 dates, pitted and chopped
• 4 cups (950ml) lamb or vegetable broth 4 cups (950ml) lamb or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish) Fresh cilantro or parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the ground cumin, coriander, cinnamon, paprika, and saffron to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the lamb to the pot and add the diced carrots, potatoes, red bell pepper, chickpeas, and chopped dates. Mix everything together.
5. 5.
   Pour in the lamb or vegetable broth, ensuring that the ingredients are fully submerged. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Arab-style Gulyás hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Lamb — For the best flavor and tenderness, choose boneless lamb shoulder or leg. Trim any excess fat before cubing.
• Saffron — To enhance the saffron's flavor, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the stew.
• Dates — If your dates are dry, soak them in warm water for 15 minutes to soften before chopping and adding to the stew.
• Chickpeas — If using canned chickpeas, make sure to rinse them thoroughly to remove any excess salt or brine.
• Fresh cilantro or parsley — Add the chopped herbs just before serving to preserve their vibrant color and fresh taste.

Tips & Tricks

• For a richer flavor, marinate the lamb cubes in a mixture of olive oil, garlic, and Middle Eastern spices for a few hours before cooking.
• If you prefer a thicker stew, you can add a tablespoon of flour or cornstarch mixed with water to the pot during the last 15 minutes of cooking.
• Serve the Arab-style Gulyás with warm Arabic bread or fluffy couscous for a complete and satisfying meal.
• Feel free to adjust the spice levels according to your taste preferences. Add more paprika for a spicier kick or increase the cinnamon for a sweeter aroma.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Arab-style Gulyás in deep bowls, allowing the fragrant aroma to entice your senses. Accompany it with a side of warm Arabic bread or couscous to soak up the flavorful broth. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

To elevate the presentation, sprinkle a few saffron threads on top of the stew just before serving. Arrange the vegetables and lamb cubes in an appealing manner, ensuring each bowl receives a generous portion of the delicious broth. Serve with a side of warm Arabic bread or couscous on a beautiful platter.