- 1 tablespoon extra virgin olive oil
- 1.4kg de-boned lamb shoulder, excess fat trimmed, cut into 5-6cm pieces
- 1 large brown onion, finely chopped
- 4 garlic cloves, crushed
- 4cm piece fresh ginger, peeled, finely grated
- 1 long fresh red chilli, thinly sliced
- 80ml (1/3 cup) sake
- 310ml (1 1/4 cups) water
- 75g (1/4 cup) white miso paste
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 cinnamon stick
- 1 star anise
- 75g (1/3 cup) pearl barley (and black barley), rinsed
- 600g piece Kent pumpkin, peeled, cut into 4cm pieces
- 1 1/2 tablespoons lime juice
- Green shallot, thinly sliced, to serve
- Step 1Preheat oven to 160C/140C fan forced. Heat the oil in a large shallow flameproof ovenproof casserole dish over medium heat. Cook the lamb, in 2 batches, for 6 minutes or until browned. Transfer to a bowl. Reserve fat in the pan.
- Step 2Reduce heat to medium-low. Add onion, garlic, ginger and chilli. Cook, stirring, for 3 minutes or until softened. Stir in sake. Simmer for 1 minute or until reduced slightly. Stir in water, miso, vinegar, honey, cinnamon and star anise. Return lamb to pan. Cover. Bake for 30 minutes. Stir in barley. Bake, covered, for 1 hour or until meat is tender.
- Step 3Stir in pumpkin. Bake, covered, for a further 30-35 minutes or until pumpkin is tender. Stir through lime juice. Stand for 10 minutes. Sprinkle with shallot.
- High protein
- Low carb
- Lower gi
3 days ahead: Make up to the end of Step 3, reducing the cooking time of the pumpkin to 15 minutes. Cool to room temperature, then store in the casserole dish or an airtight container in the fridge.
On the night: Add 2 tbs of water to the lamb mixture. Reheat in casserole dish, covered, stirring occasionally, over medium-low heat, for 15-20 minutes or until warmed through and pumpkin is tender. Finish with the lime juice and shallot.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine