Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below