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.
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.