THE FAMOUS LAMB STEW OF KARCAG

THE FAMOUS LAMB STEW OF KARCAG

Dear readers! In this post I'm going to show you one wonderful food of our famous Hungarian cuisine, which called the lamb stew of karcag.  

Ingredients:

- 1 whole lamb ( 25-28 kg processed)

- 0,5 kg salt

- 2,5 kg onion

- 0,5 kg paprika (sweet)

- 0,5 kg hot pepper 

- 2 kg fat

Preparation:

We need to work with high precision! 

First we take the meat and cut into the same cube slices with bones (a hint: use a strong saw). We need all of the lamb's haslet (heart, lungs,tongue..etc) as well and cut them also into cubes or stripes.

Then we make the head and nails burned, the head will be cut in half lengthwise.

Salt the marrow while using peppers and paprika too, then tie the cutted head to look like originally. If you are ready with these, leave the entire meat dry for 12 hours without washing it.

After 12 hours we take a large cauldron and grease its sides with fat and place the meat in this order: head and boned meat on the bottom, the lean meat on the top. We lay a fire and start stewing. It is the time for flavoring and adding onions and the rest of the fat.

If the water boiled we can refill as long as we can feel or smell that the food is ready. Usually it takes about 4-6 hours stewing in a mid-fire to get the lamb stew ready.

Can be served with cucumbers, bread or boiled potatoes. In Hungary it is a very traditional dish and very popular among the citizens (like the goulash).

In this attached video we can see the Under-Secretary of Hungarian Ministry of Homeland Security while eating a stewed lamb head in a ceremony.

THANK YOU FOR READING!

-Levente Adrian Nemeth