Description
This Hot Spicy Potato Goulash with Chorizo and Roti is a smoky, hearty, one-pot dish with bold flavors. Serve it with homemade roti for the perfect comfort meal.
Ingredients
Units
Scale
Goulash:
- 1 pair spicy chorizo sausages, sliced into thin angled rounds (you may use any other suitable spicy sausage) if you choose
6 medium potatoes, peeled and cut into medium cubes - 1 3/4 cups beef stock (Ina Paarman sachet, but taste for salt) or any other beef stock you have on hand
- 2 onions, diced
- 2 tbsp olive oil
- 1 fresh chili, finely chopped (remove seeds if too hot)
- 1 1/2 tsp garlic and chili paste
- 3 tsp paprika
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp dried marjoram
- Pinch chili flakes
- 1 tbsp tomato paste (optional but adds depth)
- Salt and black pepper to taste
- Fresh coriander, for garnish
Roti:
Instructions
Goulash:
- Heat a large pot and fry the sliced chorizo until just golden. Remove and set aside.
- In the same pot, cook onions, garlic paste, and chili until soft and fragrant.
- Add potatoes, stirring for 3 minutes. If they start sticking, splash in a bit of stock.
- Take the pot off the heat. Stir in paprika, smoked paprika, marjoram, and chili flakes. Add tomato paste if using.
- Return to the stove, pour in stock; add more if needed, and simmer gently 15–20 minutes until potatoes are fork-tender.
- Add chorizo back after 10 minutes. Adjust salt and pepper.
- Finish with coriander. Serve with roti, rice, or warm bread.
Roti:
- Mix flour, oil, butter, salt, and boiling water.
- Knead for 5 minutes until soft.
- Cover and let rest 15 minutes.
- Roll out into one big roti, dust lightly with flour, roll into a Swiss roll, and cut into 8 equal pieces.
- Form into balls, roll out thin, and cook in a hot, dry pan, flipping until spotted and cooked through.
Notes
Created, prepared, tried, and tested by Gail
