Lamb Stew with Spices, Butternut Squash and Chestnuts

Name: Lamb Stew with Spices, Butternut Squash and Chestnuts
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4 people
Ingredients: 2 tablespoons rapeseed or olive oil; salt and black pepper; 1 kg lamb shoulder; 3 shallots (or 1 small onion); 2½ cm piece of fresh ginger; 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; 250 g unsweetened cooked chestnuts

User Reviews

0.0

0 reviews

Unrated

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 55 mins
Servings
4 people
Calories
498 kcal
Course
Main Course
Cuisine
Fusion, Middle Eastern, British

Lamb Stew with Spices, Butternut Squash and Chestnuts

Nash Knight

Report

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.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

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)

Add to Shopping List

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 Information

Show Details

Calories 498kcal (25%) Carbohydrates 51g (17%) Protein 36g (72%) Fat 16g (25%) Saturated Fat 4g (20%) Cholesterol 101mg (34%) Sodium 290mg (12%) Potassium 1037mg (30%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 6660IU (133%) Vitamin C 40mg (44%) Calcium 76mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 498 kcal

% Daily Value*

Calories	498kcal	25%
Carbohydrates	51g	17%
Protein	36g	72%
Fat	16g	25%
Saturated Fat	4g	20%
Cholesterol	101mg	34%
Sodium	290mg	12%
Potassium	1037mg	22%
Fiber	3g	12%
Sugar	12g	24%
Vitamin A	6660IU	133%
Vitamin C	40mg	44%
Calcium	76mg	8%
Iron	4mg	22%