South African pumpkin and lamb stew

Ingredients for 4 servings:

• 2 tbsp oil for frying
• 2 onions
• 1 garlic clove(s)
• 1 kg lamb (shoulder or neck)
• 100 ml white wine
• 300 ml broth (e.g. lamb stock)
• 600 g pumpkin(s) (e.g. butternut)
• 30 g ginger
• 1 can of corn (approx. 330 g)
• 1 pepper (or more, to taste)
• salt and pepper
• Cinnamon powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Finely chop the onions and garlic and sauté in oil. Add the diced meat and sear briskly. Then season with salt. Deglaze with wine and broth. Cover and simmer for about an hour. Then add the diced pumpkin, corn, finely chopped ginger, and deseeded and finely chopped chili peppers. Reduce heat to low and simmer for about 15-30 minutes (depending on the type of pumpkin). Make sure the pumpkin isn’t overcooked. Season to taste with cinnamon, salt, and pepper. Note: We usually serve this with white bread or baguette. Or, with less broth, with rice.