Marinade lamb in milk overnight, rinse, dry. Heat dutch oven, melt cured bacon cubes, add enough diced meat to cover the bottom, stir and turn till brown, about five minutes.

Chop onion and peppers, mix with sweet and hot paprika powder in to the meat, stir till fragrant.

Add chopped celery stalk, crushed garlic, crushed tomato, spices, sliced carrots, stirfry till fragrant, add 2 quarts of water, bring to boil, add bumdle of herb twigs, then cover lid and simmer one hour. Taste.

Add Tbs chopped celery leaves, Tbs parsley leaves, diced potatoes, bring back to boil till potatoes are cooked, about an hour. Mash potato quarters, add back while cooking, if you want thicker goulash. Sprinkle with chopped parsley.