Japanese Lamb Stew
A hearty and flavorful Japanese-inspired lamb stew with a Peruvian twist. The charred and smoky flavors of the lamb pair perfectly with a hint of fiery spice.
Ingredients
- ●1.5 lbs lamb shouldercut into 2-inch cubes
- ●2-3 charred peruvian chili peppersdepending on desired heat level
- ●2 tbsp fiery miso paste
- ●1/4 cup soy sauce
- ●1/4 cup sake
- ●2 tbsp sugar
- ●2 tbsp vegetable oil
- ●1 large onionschopped
- ●3 cloves garlicminced
- ●2 medium carrotspeeled and chopped
- ●2 large potatoespeeled and chopped
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb cubes in batches, about 2-3 minutes per side.
- 3
Remove the lamb from the pot and set aside.
- 4
Add more oil if necessary, then sauté the onions and garlic until softened.
- 5
Add the chili peppers and cook for 1-2 minutes.
- 6
Add the miso paste, soy sauce, sake, and sugar. Stir to combine.
- 7
Return the lamb to the pot and add the carrots and potatoes.
- 8
Pour in enough water to cover the ingredients and bring to a boil.
- 9
Reduce the heat to low and simmer, covered, for 2-1/2 hours, or until the lamb is tender.
- 10
Season with salt and pepper to taste.
- 11
Serve hot, garnished with chopped green onions and sliced chili peppers if desired.