Stew with lamb and chestnuts

Ingredients for 4 servings:

• 500 g chestnuts
• 1 kg lamb, from the leg
• 1 vegetable onion(s)
• 700 g savoy cabbage
• 250 g carrot(s)
• 500 g potatoes
• 2 tbsp olive oil
• 1 pepper(s), small red
• 750 ml meat broth
• ½ lemon(s), zest and juice
• pepper
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a braised dish for autumn and winter

Cut the chestnuts crosswise and roast in the oven at 200°C for about 30 minutes, then peel. Dice the lamb. Peel and dice the onion, potatoes, and carrots. Trim and finely chop the savoy cabbage. Zest half a lemon and squeeze the juice. Sauté the diced onion and chili pepper in the oil until translucent, then gradually add the meat, savoy cabbage, chestnuts, carrots, potatoes, and lemon zest. Cover everything with broth and bring to a boil once, then cover and simmer gently for about an hour. Season to taste with salt, pepper, and lemon juice.