This morning I took out some meat from the freezer thinking it was boneless pork rib, but it was actually boneless leg of lamb. I decided to make a miso flavored stew and it turned out way better than I expected.
1-2 lbs of leg of lamb cut thin
4 cloves of garlic minced
2 inch of ginger minced
4 large potatoes cubed
half a cabbage chop 2x2 inch pieces
3 carrots cubed
1/4 cup shaoxing rice wine
2 tb mirin vinegar
2 boxes of chicken broth or stock
1/2 cup red miso
salt to taste 1-2 tsp
I used about 2 lbs of boneless leg of lamb and sliced it thin. It's best if the lamb is slightly frozen and firm, makes it easier to cut. Heat oil in a pan for 30 seconds, add the garlic, ginger and add lamb when the garlic is slightly brown. Fry the lamb for about 1 min or until the lamb is lightly browned. Since it's thin it won't take long. Add the carrots, 1/4 cup shaoxing rice wine and mirin. Let it cook for 30 seconds, then add the chicken stock and bring it to a boil.
When the soup is boiling, add the potatoes and cabbage and bring it back up to a boil. In s separate boil mix the miso with a little bit of water to make it thinner. Add the miso to the soup and boil for 2 minutes and then turn it down to a simmer for 45min.
