When the Karcag-style mutton stew is served, someone always declares that he only wants "a little bit". In the Karcag version, the different parts of the whole animal and the traditional cooking method give it its character. This is no quick casual stew. This is usually done immediately before the second, smaller dose.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Prepare the meat in portions; the different relaxation time is important in the case of traditional karcagi cooking. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Place the bony parts, which are harder to soften, on the onion-fat base first. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Add paprika, salt and cook slowly in its own juice with a little liquid; don't mix it up, move the pot instead. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Add meats and offal that soften more quickly later, then cook until a thick, sticky sauce. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Do not constantly stir with a spoon, rather shake the pot; mutton is not a washing machine program.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.