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Inspired by the flavors of goulash, this casserole combines lamb, bell pepper, paprika, caraway seeds and cayenne pepper with pasta and feta cheese. Cooked in a pressure cooker, the lamb needs only about 20 minutes to get nice and tender.
- 1½ lb / 700g leg of lamb, cut into 1in / 2.5cm cubes
- 1 tbsp vegetable oil
- 1 bell pepper, preferably peeled, cored and sliced
- 1 medium onion, coarsely chopped
- 2 cloves of garlic, finely chopped
- 2 tsp caraway seeds
- 1 tsp salt (or to taste)
- ¼ cup / 60ml dry white wine
- 2 tsp paprika powder
- ½ tsp cayenne pepper
- 4 tbsp tomato paste
- ½ lb / 250g dried pasta
- ¼lb / 100g feta cheese, crumbled
- Set pressure cooker over high heat. Add vegetable oil, caraway seeds and lamb meat. Brown well from all sides (ca. 5 minutes). Remove and set aside.
- Add chopped onion to pan, cook until golden brown, stir frequently to prevent scorching.
- Add bell pepper and salt. Cook for a few minutes.
- Reduce heat. Add garlic, cook for another minute.
- Return meat to pressure cooker, add white wine, paprika and cayenne pepper.
- Put on lid, bring to high pressure, cook for 20 minutes, adjusting heat as necessary.
- While the meat is cooking, boil the pasta, drain well and set aside.
- When the meat is done, release pressure.
Stir in tomato paste and adjust seasoning with salt and pepper
- Layer meat and pasta in a lightly greased casserole. Top with crumbled feta cheese.
- Broil until the feta starts to turn golden brown at the edges
Yields 4 servings
Preparation time ca. 1 hour
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