|Mutton||1 1⁄2 Pound|
|Garlic||2 Clove (10 gm)|
|Caraway seed||1 Teaspoon|
|Lecso/2 green paprika||3 Ounce|
Cut mutton into about 1 oz. pieces.
Scald with hot water and then wash well in cold water.
Clean onion and chop finely.
Clean the garlic and pound together with the caraway seds.
Heat lard in a pan and fry the onions, add red paprika and dilute with some water.
Then add the mutton, salt and cook together with the garlic and caraway seed until it is tender.
Then add the well washed, peeled and cubed potatoes, green paprika and tomatoes (or lecso), and add enough water to yield about 2 gills of gravy when the dish is cooked.
Make pasta from the egg and flour, and shred in small pieces into the goulash.