Summary

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

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Instructions

1. 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.
2. 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.
3. Season to taste with cinnamon, salt and pepper.
4. We usually eat white bread or baguette with it. Or rice with less broth.