Lamb Stew with Shallots and Chestnuts

Name: Lamb Stew with Shallots and Chestnuts
Yield: serves 6 to 8
Ingredients: 1 1/2 pounds shallots or baby onions; 3 pounds boned shoulder or neck fillet of lamb; 1/4 cup sunflower oil; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1 teaspoon sugar; Salt and black pepper; 1 pound frozen or vacuum-packed peeled chestnuts

December 9, 2011

This is a dish you can prepare well in advance. In Turkey, they may add a little grape molasses called pekmez, which you can buy in Turkish stores, but, for me, the dish is sweet enough as it is with the onions, chestnuts, and sugar. Serve it hot with plain rice or rice with chickpeas (see Variation page 193).

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