Preheat the oven to 190C, hollow peppers, put on baking paper and bake for 30 minutes (until the skin begins to crack). After baking wrap in aluminum foil and set aside.
Cut meat into cubes, mix with salt, white pepper, cumin and tablespoon flour.
Heat oil in a frying pan - strongly fry the meat, then put it into a pot.
Cut the onions into thick cubes, chop garlic finely - brown on the oil, add 1 teaspoon of sweet pepper and chili powder - mix (frying constantly).
Add lemon peel, finely chopped ginger and bay leaves - mix.
Put the meat back into the pan, mix and add remained sweet pepper, mix all again. After a while put whole dish into the pot, pour water (that the meat was covered)
Cook in a pressure cooker for 15 minutes after steam releasing [in normal pot until the meat is tender]
Peel the potatoes then cut them into cubes - add to goulash and boil until they're soft (about 15 minutes).
Melt the butter in a frying pan, add 1.5 tablespoons flour and make a roux (fry a while). Then add a little 'water' from goulash - mix, to avoid clods - add to the soup in batches - mix.
Peel the peppers, cut them into cubes, add to goulash.