Lamb Stew with Spices, Butternut Squash and Chestnuts

A delicious, easy and seasonal recipe from the 'LAMB. Tasty Easy Fun' Campaign, this Lamb Stew with Spices, Butternut Squash and Chestnuts is perfect for a busy weeknight.

Course Main Course

Cuisine British, Fusion, Middle Eastern

Prep Time 25

Cook Time 1 30

Total Time 1 55

Servings people

Calories 498kcal

Author Eb Gargano

Ingredients

2 tablespoons rapeseed or olive oil
Salt and black pepper
1 kg lamb shoulder leg or neck fillet, cut into 2½ cm cubes
3 shallots (or 1 small onion) finely chopped
2½ cm piece of fresh ginger peeled and finely chopped
1 teaspoon ground nutmeg
1 cinnamon stick
3 whole cloves
2 tablespoons flour
500 ml hot lamb stock
2 tablespoons runny honey
250 g butternut squash peeled and cubed
250 g unsweetened cooked chestnuts (optional - see note)

Metric - US Customary

Instructions

Heat the oil in a large saucepan, season the lamb and add it to the pan. Cook for 3-4 mins until brown all over. Remove from the pan and set aside.
In the same pan reduce the heat and soften the shallot or onion and ginger for 2-3 mins over a low heat.
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.
Add the butternut squash to the pan and cook for 20 mins. Finally add the chestnuts, if using, and cook for a further 10 mins. Adjust the seasoning and serve with couscous, bulgur wheat or mashed potatoes.

Notes

Cooked chestnuts are readily available in supermarkets either canned or vacuum packed.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition