Lamb casserole with butternut squash

Prep: 25 mins
Cook: 90 mins
Lamb casserole with butternut squash
Full of flavours, this recipe makes the most delicious family dinner.

1 kg lamb shoulder, leg or neck fillet, cut into 2½ cm cubes

2 tbsp rapeseed or olive oil

3 shallots or 1 small onion, finely chopped

2½ cm piece of fresh ginger, peeled and finely chopped

1 level tsp ground nutmeg

1 cinnamon stick

3 whole cloves

2 level tbsp flour

500ml hot lamb stock

2 tbsp runny honey

250g butternut squash, peeled and cubed

250g unsweetened cooked chestnuts (optional)

Salt and black pepper

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 minutes. 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.

Serves
4

Preparation Time
25 minutes

Cooking Time
90 minutes

Main ingredients
Vegetables, Lamb, Spice

Recipe Type
Dinner, Easy, Family Dinners, One Pot

Cuisine
Irish

Special Info
Gluten free, Nut free, Egg free, Dairy free

Level of Difficulty
Easy

 Cooked chestnuts are readily available in supermarkets either canned or vacuum packed.

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