Slow cooked lamb with chestnuts and pomegranates

Method

1. Preheat the oven to 200C/gas 6.

2. Cut a cross on the shell of each of the chestnuts. Place them on a baking tray and roast in the preheated oven for 30 minutes. Peel the shells and skins off when they are cool.

3. Heat the oil in a large heavy-based pan and gently cook the onions for a few minutes, then add the turmeric and lamb and cook until the meat is browned, about 10-15 minutes.

4. Add the cinnamon, saffron, most of the mint, the walnuts, pomegranate juice and paprika. Mix well and finally add the stock. Simmer on a low heat for about 1 hour 30 minutes.

5. When the meat is tender, add the cooked chestnuts and lemon juice and season to taste. Simmer for 10 more minutes.

6. To serve: garnish with the remaining mint and serve at once.

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Ingredients

400g fresh Chestnuts
4 tbsp vegetable oil
2 Onions, chopped
1/4 tsp ground turmeric
600g boneless leg of lamb, cut into 2cm pieces
1/4 tsp ground cinnamon
1/4 tsp saffron strands
5 tbsp chopped Mint
100g shelled Walnuts, halved
200ml pomegranate juice
1 tbsp sweet paprika
300ml chicken stock
3 tbsp lemon juice

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