Cubed meat / stew
Reindeer goulash
A big, generous pot of reindeer, onions and paprika simmered for hours, with potatoes added late so they hold their shape.
Instructions
Get the oil hot in a large pot.
Sear the reindeer cubes in batches until well browned, then set them aside.
Now the onions, in the same pot.
Cook them until translucent, then stir in the tomato paste and both paprikas and give them a moment on the heat to release their aroma. Don't let the paprika catch or it turns bitter.
Return the meat to the pot.
Add the carrots, the cumin seeds, black pepper, salt and the water or stock. Cover and simmer gently over low heat for 1½ to 2 hours.
Add the diced potatoes.
Carry on cooking uncovered for 30–40 minutes, until the potatoes are tender and the broth has thickened a little.
Taste and adjust the salt.
Serve it hot in deep bowls with parsley scattered over.
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