In the Nagykunságregion of eastern Hungary, mutton is prepared into a stew using distinctive and traditional cooking techniques that waste no portion of the animal. The meat is first seared without water, along with the previously scorched head, hooves, and tail; tripe and offal are added later. The stew is seasoned with onions, paprika, green peppers, and salt. The name of this regional specialty and the style of preparation refer to Karcag, Nagykunság’s primary city.
Karcagi Mutton Stew