Lamb Stew with Butternut Squash and Chestnuts

Course: Main Skill level: easy Serves: 4

2 tbs rapeseed or olive oil

1 kg (2 lb 4 oz) lamb shoulder, leg or neck fillet, cut into 2.5 cm (1 in) cubes

3 shallots or 1 small onion, chopped finely 2.5 cm (1 cm) piece of fresh ginger, peeled and chopped finely, optional 1 level tsp ground nutmeg

1 cinnamon stick

3 whole cloves

2 level tbs flour

500 ml (18 fl oz) hot lamb stock

2 tbs runny honey 250 g (9 oz) butternut squash, peeled and cubed

250 g (9 oz) unsweetened cooked chestnuts

Salt and freshly ground black pepper, to taste

To Serve: steamed bulgur wheat; couscous or mashed potatoes.

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

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

3 Add the spices and stir for 1 minute. Sprinkle over the flour and stir for another minute. Pour in three-quarters of the stock, stirring continuously, then add the meat. Add the remaining stock and honey. Reduce the heat and simmer for 1 hour.

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

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