Easy 1 hour stew in the oven, tender just cooked meat and rich sauce.
Cook the sauce on counter top, water, miso, dried sweet pepper from Bulgaria, mixed spices (curry, turmeric and dried herbs), garlic, soy sauce, salt, wine and some brown sugar to taste, bring to boil. The quantity should be just enough to cover lamb shoulder in the baking dish.
Bake at 180˚C with a baking tray covering the top, half an hour later turn the shoulder over, cover with tray, that’s it.
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