Uruguayan Lamb Stew with a Twist
A unique fusion of Japanese and Uruguayan flavors in a hearty lamb stew.
Ingredients
- ●1.5 pounds Lamb shouldercut into 2-inch cubes
- ●2 tablespoons Japanese soy sauceuse in place of traditional soy sauce for added depth
- ●1/4 cup Uruguayan chimichurristore-bought or homemade
- ●2 tablespoons Miso pasteto add umami flavor
- ●2 tablespoons Sesame oilfor cooking and added flavor
- ●1 medium Oniondiced
- ●3 cloves Garlicminced
- ●2 medium Potatoespeeled and cubed
- ●2 medium Carrotspeeled and sliced
- ●1 cup Green beanstrimmed and cut into 1-inch pieces
Instructions
- 1
1. Heat 2 tablespoons of sesame oil in a large Dutch oven over medium-high heat.
- 2
2. Add the lamb cubes and cook until browned on all sides, about 5 minutes.
- 3
3. Remove the lamb from the pot and set aside.
- 4
4. Add the diced onion to the pot and cook until softened, about 5 minutes.
- 5
5. Add the minced garlic and cook for 1 minute.
- 6
6. Add the miso paste, Japanese soy sauce, and Uruguayan chimichurri to the pot and stir to combine.
- 7
7. Return the lamb to the pot and add the potatoes, carrots, and green beans.
- 8
8. Pour in enough beef broth to cover the ingredients and bring to a boil.
- 9
9. Reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the lamb is tender.
- 10
10. Season with salt and pepper to taste.
- 11
11. Serve hot, garnished with chopped green onions and sesame seeds, if desired.