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Lamb Stew with Spices, Butternut Squash and Chestnuts
EASY PEASY FOODIE14Ingredients
115Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil (or rapeseed)
- salt
- black pepper
- 1 kg lamb shoulder (leg or neck fillet, cut into 2½ cm cubes)
- 3 shallots (or 1 small onion, finely chopped)
- 2.5 cms fresh ginger (piece of, peeled and finely chopped)
- 1 ground nutmeg (level teaspoon)
- 1 cinnamon stick
- 3 whole cloves
- 2 flour (level tablespoons)
- 500 mL lamb stock
- 2 Tbsp. runny honey
- 250 grams butternut squash (peeled and cubed)
- 250 grams chestnuts (unsweetened cooked, optional)
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