Ensopado de cordeiro com especiarias, abóbora butternut e castanhas

Ingredientes

• 2 tablespoons rapeseed or olive oil
• Salt and black pepper
• 1 kg lamb shoulder (leg or neck fillet, cut into 2 1/2 cm cubes)
• 3 shallots (or 1 small onion) (finely chopped)
• 2 1/2 cm piece of fresh ginger (peeled and finely chopped)
• 1 teaspoon ground nutmeg
• 1 cinnamon stick
• 3 whole cloves
• 2 tablespoons flour
• 500 ml hot lamb stock
• 2 tablespoons runny honey
• 250 g butternut squash (peeled and cubed)
• 250 g unsweetened cooked chestnuts ((optional - see note))

Modo de preparo

1. 1

   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.

2. 2

   In the same pan reduce the heat and soften the shallot or onion and ginger for 2-3 mins over a low heat.

3. 3

   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.

4. 4

   Add the butternut squash to the pan and cook for 20 mins. 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.