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Lamb Pörkölt stew served with bread and pickles
Classic Hungarian Lamb Stew with dumplings

Rich Lamb Stew (Hungarian Pörkölt)

Author: Flavelo
Recipes Main Courses
Hungarian Lamb Pörkölt is not for those in a rush. This is the heavy artillery of Hungarian gastronomy. Lamb (or mutton) has a dense texture and distinct flavor that demands the 'fry down' technique and good red wine. The goal is a thick, emulsified sauce—not a watery broth—created by melting onions and paprika into the fat.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Heavy pot or Dutch oven
  • Wooden spoon

Instructions

1 ✓

Base: Sauté the onions in lard over very low heat until golden and translucent. Don't rush; they should almost melt.

Tip: A large amount of onion is what thickens the sauce naturally.
2 ✓

Paprika: Remove pot from heat. Stir in the paprika and immediately splash with a little water to prevent burning.

Tip: Paprika dissolves in fat but burns easily, turning bitter.
3 ✓

Sear: Return to heat and add the meat. Stir over high heat until the meat turns white/opaque and releases juices.

Tip: This seals the surface proteins.
4 ✓

Simmer: Add crushed garlic, caraway, chopped pepper, and tomato. Cover and simmer in its own juices.

Tip: Do not drown it in water yet!
5 ✓

Reduction: Once the natural juices evaporate and the stew sizzles in fat, add the wine and a splash of water. Repeat this 'fry down and top up' cycle until the meat is tender (2-3 hours).

Tip: This cycle creates the intense, concentrated flavor.
6 ✓

Serve: Serve with boiled potatoes or dumplings (nokedli) and pickles.

Tip: Lamb is rich; pickles provide necessary acidity.

Recipe FAQ

It tastes too gamey.
Remove as much hard fat as possible before cooking. Red wine and plenty of garlic also help balance the strong flavor.
The sauce is runny.
You didn't use enough onions or didn't let the liquid reduce down to the fat often enough.

Ingredients

  • 2 lbs Lamb Shoulder or Leg (cubed)
  • 3 medium Onions (finely chopped)
  • 3 tbsp Lard or Vegetable Oil
  • 2 tbsp Sweet Hungarian Paprika
  • 1 small Green Bell Pepper
  • 1 medium Tomato
  • 4 cloves Garlic
  • 1 tsp Ground Caraway Seeds
  • 0.75 cup Dry Red Wine
  • 1 tsp Salt