A delicious beef soup or stew filled with beef or lamb, lots of onions, tomatoes and sweet peppers. A rich paprika seasoning adds the typical flavour. Warming on a cold winter day.
Outdoor cooking is no longer limited to the summer months. With NOT JUST BBQ, we grill and barbecue all year round because we love to enjoy the unbeatable outdoor grill flavours at any time. NOT JUST BBQ has developed three classic herb and spice mixes to make delicious winter stews on the BBQ for the colder winter season. Or in the pan or on the cooker, of course. Simply season beef or game meat, add vegetables or potatoes, place in a cast-iron pan on the barbecue and simmer gently. Easy to prepare and great for warming up on cold winter nights. Are you going to prepare this dish? Let us know how the end result was!
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Ingredients
- Not Just BBQ Goulash Stew Mix
- Not Just BBQ Chilli Challenge Giftpack
- Not Just BBQ Firestarters
- Not Just BBQ houten serveerplank
- 500 g lamb neck (or mutton which is originally Hungarian)
- 1 pumpkin
- 200 g baby potatoes
- 1 red pepper
- 150 g shallots
- 100 ml water
- nice splash of red wine
Necessities
- Kamado bbq (we used our Monolith grill)
- Coal
- Large cast-iron pan
- Tongs
- Metal skewers
Preparation
>> Watch HERE our step-by-step how-to video recipe <<
Quick recipe steps:
- Bring your BBQ to a heat of 200 degrees Celsius
- Wash and peel the potatoes, garlic and shallots.
- Shred the shallot, pepper, tomato, garlic and cut the baby potatoes into small pieces.
- Cut the lamb into cubes of about 3×3 cm.
- Cut the pumpkin in half and scrape out the seeds.
- Season both pumpkin halves inside with salt and pepper.
- Add the fire herbs to the smouldering coals as soon as the fire is off.
- Prick the lamb shoulder on a skewer, season with half the stew seasoning (the ratio is 20 grams per kilo of meat) and roast the meat all around until brown and lightly cooked.
- Remove the lamb from the skewer and mix with the baby potatoes, diced tomatoes and peppers and the remaining stew seasoning.
- Spoon all the ingredients into the two pumpkin halves.
- Put the squash on the grill with indirect heat and smoke for about 90–120 minutes on medium heat. Serve the two pumpkin halves on our beautiful wooden serving boards. The flesh of the pumpkin can be scooped onto each plate along with the filling. Give it an extra kick with one of the five chilli sauces from the Chilli Challenge Pack. Enjoy!
BBQ stew Hungarian goulash, served in a pumpkin.
