Ingredients

The following ingredients have 4 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))

Instruction

  • 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.