John Myers
Lamb, Vegetable Pumpkin and Chestnut Stew
The perfect lamb, vegetable pumpkin and chestnut stew recipe with a picture and simple step-by-step instructions.
- 120 g Dried white beans
- 120 g Dried chestnuts
- 1 Small onions peppered with 1 bay leaf and 2 cloves
- 500 g Lamb pre-dinner
- Salt, pepper and paprika
- 3 Medium onions in wedges
- 4 Garlic cloves roughly chopped
- 2 Sprig of thyme – 1 sprig of rosemary – 2 bay leaves –
- 1 tsp Chilli flakes
- 2 tbsp Tomato concentrate
- 2 dl Red wine
- 3 dl Chestnuts and beans cooking water
- 200 g Frozen green beans – Do not defrost – cut in half
- 400 g Knirps pumpkin in cubes
- 1 Chop the celery stalks in cubes with the green leaves
- Soak the beans and chestnuts the day before. The next day, add the beans with cold fresh water and the peppered onion and cook for 15-20 minutes. Pour into a sieve, keep boiling water. Pour away the soaking water from the chestnuts, remove the brown skins and the brown spots with a sharp knife, add fresh water with a little salt and pepper or vegetable stock, add the chestnuts and cook for 15-20 minutes. Both should be “al dente”. Pour into a sieve, keep boiling liquid.
- Season the lamb with salt, pepper and paprika and fry. Add onions, garlic and chilli flakes and sauté on medium heat for 5 minutes, add tomato concentrate for 2-3 minutes. Deglaze with red wine and let it boil down a little. Then add the soaking water, cubes of beans, chestnuts and celery and simmer over low heat until everything is almost soft. Cook the green beans and pumpkin for about 15 minutes. Cook for 15 minutes.
- Make a test of everything and season to taste. Sprinkle with the chopped green leaves of the celery and serve. Boiled potatoes or rice go well with it. Good Appetite…….
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