Ghoulish Goulash Stew Recipe

A big pot of Halloween-themed goulash

This ghoulishly good stew, complete with creepy eyeballs made from olives, is the perfect Halloween recipe to tuck into after a night of trick or treating.

Prep time: 10 minutes

Cook time: 110 minutes

Servings: 4 people

Preparation

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Heat 1 1/2 tbsp of the oil in a large shallow casserole dish.
  3. Season the lamb and brown well on all sides. Remove and set aside.
  4. Add the remaining oil and the onion to the pan and soften for 5 minutes.
  5. Stir through the garlic, chilli and spices, fry for a couple of minutes.
  6. Pour over the tinned tomatoes and stock.
  7. Season generously with salt, pepper, a pinch of sugar and stir well.
  8. Wrap the raw beetroot in a foil parcel and cook in the oven for 1hr 30mins.
  9. Bring the stew up to boil then cover with a lid and simmer over a gentle heat for 45 minutes (adding more water if needed).
  10. Add the squash and pepper, cover and return to the heat for 45 minutes more.
  11. After which time the lamb should be really tender and the sauce thickened.
  12. Remove the beetroot from the oven, chop and stir it through the stew.
  13. Taste and season as necessary.
  14. Scatter over the halved olives (as eyeballs) and fresh parsley.
  15. Serve with soured cream and crusty bread.

Ingredients