Preparation time: 20 mins
Cooking time: 180 mins
- 4 red peppers
- 500g diced pork
- Sea salt
- Freshy ground pepper
- 2 garlic cloves, finely milled
- 2 onions, thinly sliced
- A hunk of fresh chilli, finely chopped
- 2 tbsp smoky paprika
- 2 tsp caraway seeds
- 1 tsp dried oregano
- 400g tinned tomatoes
- 2 tbsp red wine vinegar
- 500ml water
- 400g tinned butter beans, drained
Preheat the oven to 170°C/Gas 3.
Roast the peppers till they're soft and start to blacken, about 30 mins. Set aside to cool.
Season the pork generously with salt and pepper and rub in the garlic. Place a large pot over medium-high heat. Add a good glug of olive oil and the pork. Cook for about 10 mins to render out the fat and give it a caramely edge.
Meanwhile, skin the peppers in the pan to catch the juice, pop the stems off and discard the seeds. Pull each pepper into 1–2cm-thick ribbons.
Remove the pork with a slotted spoon, set on a plate to one side. Gloss the pot with a few more glugs of oil. Add the onions, stir to mop up any bits of pork left, gently fry for 15 mins.
Fold in the chilli, paprika, caraway seeds and oregano. Add 2 tbsp water and stir. Cook for a min. Add the peppers, pork and tomatoes and mix. Add the vinegar. Top up with the water, stir through. Bring to the boil then cover. Place in the oven for 2½ to 3 hrs, till the meat is tender. Check it now and then and add more water if needed, or pop into a slow cooker over night.
When its ready stir in the butter beans. Return the pot to the oven while you make the rice.
Dish out the rice. Spoon the goulash on top. Finish each dish with a squeeze of lemon or lime, crème fraîche, sour cream or yogurt and coriander.
Serve with crème fraîche or yoghurt, fresh lemon and coriander and basmati rice.
Recipe from Abel & Cole.