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Lamb with chestnuts
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Prep
15
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Yield
6
Ingredients
2
lbs
cubed lamb meat (3 lb. if there are lots of bones)
1
large red onion
4
tbsp
olive oil
1 ½
tsp
cinnamon
½-1
tsp
ground allspice (I used 4 whole allspice berries)
1
long strip of dried orange peel (or peel a fresh orange, trimming away all the pith and rind, then quarter it)
1 ½
lb
chestnuts
3
tbsp
chopped parsley
3-4
cups
dry red wine
Juice of ½ lemon
Salt and pepper to taste
Instructions
If the meat has a lot of fat on it, trim off most of it. Leave some on for flavor and texture, though.
Chop the onion and in a large pot (or tajine) sauté it in the oil.
When the onion is soft, add the meat and cook it until it’s browned, turning it over occasionally.
Add the dry spices; stir.
Add the orange peel or prepared fresh orange.
Pour in the wine and bring the whole dish to a simmer.
Cook the meat on a low flame for 2 hours or until fork-tender.
About 15 minutes before you’ll want to turn off the flame, add the chestnuts and lemon juice. Stir.
Scatter plenty of chopped parsley over the dish before serving, not only to add a fresh, herbal taste, but also to make the dish more attractive.
Rice or couscous are classic additions to this stew, as indeed to any.