Celebrate St Patrick's day with this warming Irish Stew cooked with a twist by the addition of chestnuts and cranberries.
Preparation time 10 minutes
Cooking time 1.5 hours
1 Preheat the oven to fan-assisted 140C / 160C / Gas 2.
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.
3 Then mix in the onions, garlic, bay leaves and mixed herbs and fry for one minute until fragrant.
4 Return the lamb to the casserole pot, add in the hot stock and season with salt and pepper.
5 Lay the potatoes on top (so they don't get mushy), cover the pot and bake in the oven for 30 minutes.
6 Remove the stew from the oven, add in the chestnuts and cranberries, cover and bake for another 1 hour or until it is done.