Spicy Pork Goulash Recipe

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Jamie Oliver


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olive oil

a small bunch of fresh marjoram or oregano leaves picked

4 tablespoons red wine vinegar

2 kg pork shoulder off the bone in one piece skin off fat left on

5 peppers use a mixture of colours

zest of 1 lemon

2 generously heaped tablespoons mild smoked paprika plus a little extra for serving

sea salt and freshly ground black pepper

1 x 400g tin of good quality plum tomatoes

400 g basmati or long grain rice washed

1 x 280g jar of grilled peppers drained peeled and chopped

a small bunch of fresh flat leaf parsley chopped

2 fresh red chillies deseeded and finely chopped

1 x 142ml pot of soured cream

2 red onions peeled and finely sliced

2 teaspoons ground caraway seeds

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