Category
Main
Serves
6
Prep
10 minutes
Cook
1.5 hours
Ingredients
3 tablespoons olive oil1kg of stewing lamb cubed700g carrots chopped2 onions minced2 garlic cloves minced2 bay leaves1 tbsp mixed herbs1.5L hot lamb stockSaltGround black pepper500g potato peeled and cut into quarters or eights100g frozen chestnuts thawed50g dried sweetened cranberries
Instructions
- Preheat the oven to fan-assisted 140C / 160C / Gas 2
- Heat 2 tablespoon of olive oil in the oven proof stockpot and brown the lamb in two to three batches removing each batch to a bowl and setting aside setting aside when done
- Then mix in the onions, garlic, bay leaves and mixed herbs and fry for one minute until fragrant
- Return the lamb to the casserole pot, add in the hot stock and season with salt and pepper
- Lay the potatoes on top (so they don't get mushy), cover the pot and bake in the oven for 30 minutes
- Remove the stew from the oven, add in the chestnuts and cranberries, cover and bake for another 1 hour or until it is done.
