Lamb Stew with Spices, Butternut Squash and Chestnuts Recipe

PREP: 25 mins COOK: 90 mins Add to My Favourites

Love lamb leftovers? This lamb stew is perfect to take to work the next day or for dinner during the week. Full of flavour, it’s perfect for filling bellies and keeping them coming back for more.

10 Ratings

Ingredients

SERVES 4

1 kg lamb shoulder, leg or neck fillet, cut into 2.5cm cubes 
2 tbsp rapeseed or olive oil
3 shallots or 1 small onion, finely chopped
2.5cm piece of fresh ginger, peeled and finely chopped, optional
1 level tsp ground nutmeg
1 cinnamon stick
3 whole cloves
2 level tbsp flour
500 ml hot lamb stock
2 tbsp runny honey 
250 g butternut squash, peeled and cubed
250 g unsweetened cooked chestnuts
Salt and black pepper

Method

STEP 1

Heat the oil in a large saucepan, season the lamb and brown for 3-4 mins until brown all over. Remove from the pan and set aside.



STEP 2

In the same pan reduce the heat and soften the shallot or onion and ginger, if used, for 2-3 mins over a low heat.



STEP 3

Add the spices and stir for 1 min, sprinkle over the flour and stir for another minute. Pour in ¾ of the stock, stirring continuously, then add the meat.  Add the remaining stock and honey.  Reduce the heat and simmer for 1 hour.



STEP 4

Add the butternut squash to the pan and cook for 20 mins. Finally add the chestnuts and cook for a last 10 mins.



STEP 5

Adjust the seasoning and serve hot, with steamed bulgur wheat, couscous or mash.




CHEF'S TIP

Cooked chestnuts are readily available in supermarkets either canned or vacuum packed.

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