Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add 600 grams of diced lamb shoulder to the pot and brown it well on all sides for about 8 minutes.

3. 3

   Remove the browned lamb, then add 1 finely chopped large red onion, 4 minced garlic cloves, and 1 tablespoon of grated fresh ginger to the same pot, cooking until softened for about 5 minutes.

4. 4

   Stir in 2 tablespoons of mild curry powder, 1 teaspoon of ground turmeric, and 1 teaspoon of ground coriander, cooking for 1 minute until fragrant.

5. 5

   Return the lamb to the pot, then incorporate 3 tablespoons of red miso paste, 2 tablespoons of tomato paste, 400 grams of canned chopped tomatoes, 750 ml of vegetable broth, 2 bay leaves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

6. 6

   Bring the stew to a gentle boil, then reduce the heat to low, add 700 grams of diced butternut squash and 0.25 cup of halved dried apricots, covering and simmering for 75 to 90 minutes until the lamb is very tender.

7. 7

   Taste and adjust the seasoning as needed before serving this hearty Karoo Miso Lamb & Butternut Stew garnished with 0.25 cup of fresh chopped coriander.