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Lamb, Chestnut & Cranberry Stew

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Level: Easy

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Description

This Lamb, Chestnut & Cranberry Stew is the absolute best for the festive season! A great warm casserole flavoured with thyme and red wine—yum!

Ingredients

  • 25 grams Plain Flour
  • 150 grams Cubed Lamb
  • Olive Oil, As Needed
  • 50 grams Shallots, Diced
  • 75 grams Button Mushrooms, Sliced
  • 50 milliliters Red Wine
  • 100 grams Chopped Tomatoes
  • 75 grams Cooked Chestnuts
  • 15 grams Dried Cranberries
  • 3 sprigs Thyme, Leaves Stripped Off Stem

Preparation

Flour the lamb in a bowl while heating 1 teaspoon of olive oil in a Dutch oven over high heat. Once oil is smoking hot, brown the lamb on all sides. 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 shallots once hot. Fry for 2–3 minutes until softened. Add mushrooms to the pot and fry for another 2 minutes. Add red wine and chopped tomatoes and bring to a simmer. Once dish has reached a simmer, reduce heat to low-medium.

Add chestnuts, cranberries and thyme and stir together. The dish should be at a low simmer. Leave to cook for 1 1/2 – 2 hours, until lamb is super tender.

Serve with potatoes (roasted or mashed).Yum! Or cool and refrigerate for up to 3 days and reheat.

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