{"id":4700,"date":"2012-12-08T19:37:24","date_gmt":"2012-12-08T19:37:24","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4700"},"modified":"2012-12-08T19:37:24","modified_gmt":"2012-12-08T19:37:24","slug":"lammgulasch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/08\/lammgulasch\/","title":{"rendered":"Lammgulasch"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Schalotten, fein gew\u00fcrfelt
\n2 EL Schmalz
\n1 EL Rosenpaprika
\n200 ml Lammfond oder Wei\u00dfwein
\n700 g Lammfleisch aus der Keule, in 2 cm gro\u00dfen W\u00fcrfeln
\nSalz
\n2 Knoblauchzehen, gepresst
\n0,3 TL K\u00fcmmel, gesto\u00dfen
\n2 Rote Gem\u00fcsepaprika, – gew\u00fcrfelt
\n1 EL Tomatenmark
\n4 Mittelgro\u00dfe Kartoffeln, – gew\u00fcrfelt<\/p>\n

Zubereitung<\/strong>
\nIn einem gro\u00dfen Topf die Schalotten im Schmalz glasig d\u00fcnsten. Das scharfe Paprikapulver einstreuen und sofort mit dem Lammfond abl\u00f6schen.
\nDas Fleisch hineingeben. Salzen, Knoblauch und K\u00fcmmel zugeben. Zugedeckt gut 45 Minuten schmoren.
\nDen Deckel abnehmen und die Fl\u00fcssigkeit einkochen. Gem\u00fcsepaprika und Tomatenmark zugeben. Nach zehn Minuten Kartoffeln hinzuf\u00fcgen und acht Minuten weitergaren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 Schalotten, fein gew\u00fcrfelt 2 EL Schmalz 1 EL Rosenpaprika 200 ml Lammfond oder Wei\u00dfwein 700 g Lammfleisch aus der Keule, in 2 cm gro\u00dfen W\u00fcrfeln Salz 2 Knoblauchzehen, gepresst 0,3 TL K\u00fcmmel, gesto\u00dfen 2 Rote Gem\u00fcsepaprika, – gew\u00fcrfelt 1 EL Tomatenmark 4 Mittelgro\u00dfe Kartoffeln, – gew\u00fcrfelt Zubereitung In einem gro\u00dfen Topf die Schalotten … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,52],"tags":[111],"class_list":["post-4700","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-gulasch","item-wrap"],"yoast_head":"\nLammgulasch<\/title>\n<meta name=\"description\" content=\"- Lammgulasch\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/08\/lammgulasch\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lammgulasch\" \/>\n<meta property=\"og:description\" content=\"- Lammgulasch\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/08\/lammgulasch\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-12-08T19:37:24+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/lammgulasch\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/lammgulasch\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Lammgulasch\",\"datePublished\":\"2012-12-08T19:37:24+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/lammgulasch\\\/\"},\"wordCount\":108,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Gulasch\"],\"articleSection\":[\"Hauptgerichte\",\"Lamm\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/lammgulasch\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/lammgulasch\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/lammgulasch\\\/\",\"name\":\"Lammgulasch\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-12-08T19:37:24+00:00\",\"description\":\"- Lammgulasch\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/lammgulasch\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/lammgulasch\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/lammgulasch\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Lammgulasch\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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