South African Pumpkin and Lamb Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 g iner, finely chopped
- 2 onion (s), chopped
- 2 tablespoons oil
- 300 ml stock (e.g. lamb stock)
- 1 clove garlic, finely chopped
- 1 kg lamb (shoulder or neck), diced
- 100 ml white wine
- 600 g pumpkin (s) (e.. butternut), diced
- 1 can corn
- 1 pepper (or more, to taste), pitted and cut into small pieces
- salt and pepper
- cinnamon
Print Recipe
Pin Recipe Instructions
- Sauté the onions and garlic in the oil. Add the meat and fry well. Then add salt. Deglaze with wine and stock. Cover and simmer for about an hour.
- Then add the pumpkin, corn, ginger and chili peppers and simmer over a low heat for about 15-30 minutes (depending on the type of pumpkin). However, the pumpkin must not boil completely.
- Season to taste with cinnamon, salt and pepper.
- We usually eat white bread or baguette with it. Or rice with less broth.
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