You’re probably really starting to see the cranberry theme on my blog the past few days. These cranberry & walnut roasted sprouts, my fabulous cranberry Christmas mule and now introducing this Lamb, Chestnut & Cranberry Stew – Yum! Living over in Dubai I need to try extra hard to get myself in the Christmas spirit – so I think I have every excuse! Also, I’m testing a few different things I can cook up with Christmas dinner this year.
On a trip to the supermarket last week I saw a beautiful pile of chestnuts in the fruit and veg section. I’ve never really noticed them in Dubai before. Although I’m sure that’s because I’ve not been looking. Seeing them got me to thinking, what can I make along my recent festive theme with some roasted chestnuts.
The next thing I thought was, Lamb! Lamb is without a doubt my favourite meat. I absolutely love it although I don’t buy it a huge amount – maybe once a month or so as a treat. I think it’s been at least a month since I last made a lamb dish – which was this beautiful Apricot Lamb Tagine – so the idea for this stew was born. Since I have bought a load of cranberries – both dried and fresh – it seemed like a natural idea to throw that into the mix too.
The stew has a tomato base and is flavoured with some fragrant thyme and a good glug of red wine – absolutely beautiful! I paired it with this amazing side of Parsnip & Rosemary Mashed Potatoes. Wow! It was like Christmas in a bowl! My whole flat smelt so amazing too. If you are looking for a good hearty stew and something that will get you in the festive mood then absolutely make this combo!
I did roast my chestnuts myself. And honestly, it was a hassle – not so much the roasting process but the shelling them after. If you can find them pre-cooked then absolutely do that!
BergHOFF Neo Cast Iron Oval Cov Casserole
Joseph Joseph Scoop™ Ricer
Lamb, Chestnut & Cranberry StewCuisine: GeneralDifficulty: Easy
This Lamb, Chestnut & Cranberry Stew is the absolute best for the festive season! A great warm casserole flavoured with thyme and red wine – yum!
75g cooked, shelled chestnuts, or around 150g if bought raw
25g plain flour
150g diced lamb – bought in chunks or lamb shoulder or leg, cut into chunks
50g shallots, roughly sliced if large, or left whole if small
100g chopped tomatoes, tinned
75g button mushrooms, cut into halves
50ml red wine
15g dried cranberries
3 sprigs thyme, leaves removed from the sprigs
- The Chestnuts – if raw
- If you have raw chestnuts then roast them first. Preheat the oven to 180C. Using a small, sharp knife, cut into the shell on the flat slide, cutting a large criss cross
- Place on a baking tray, sprinkle a little water over the top and then place into the middle of the oven. Roast for 30 minutes.
- While still hot, peel the shells from the chestnuts. Use a tea towel to hold them if too hot.
- The Stew
- Flour the lamb in a bowl while heating a teaspoon of olive oil in a dutch oven over a high heat. Once the oil is smoking hot then brown the lamb on all sides and then remove from the pan and set aside. You can use a very large frying pan or wok if you don’t have an alternative.
- Add a drizzle more olive oil to the pot and then add the shallots once hot. Fry for 2-3 minutes until softened.
- Add the mushrooms to the pot and fry for a further 2 minutes. Then add the red wine and chopped tomato and bring to a simmer. Once the dish has reached a simmer reduce the heat to low-medium.
- Add the chestnuts, cranberries and thyme and stir together. The dish should be at a low simmer. Leave to cook for 1.5 – 2 hours. Until the lamb is super tender.
- Serve with potatoes – roast or mash. Yum! Or cool and refrigerate for up to 3 days and reheat.