Lamb casserole with butternut squash

PREP: 25 mins COOK: 90 mins Add to My Favourites


  • SERVES 4
  • 1 kg lamb shoulder, leg or neck fillet, cut into 2½ cm cubes
  • 2 tbsp rapeseed or olive oil
  • 3 shallots or 1 small onion, finely chopped
  • 2½ cm piece of fresh ginger, peeled and finely chopped
  • 1 level tsp ground nutmeg
  • 1 cinnamon stick
  • 3 whole cloves
  • 2 level tbsp flour
  • 500 ml hot lamb stock
  • 2 tbsp runny honey
  • 250 g butternut squash, peeled and cubed
  • 250 g unsweetened cooked chestnuts (optional)
  • Salt and black pepper



Heat the oil in a large saucepan, season the lamb and add it to the pan.  Cook for 3-4 mins until brown all over. Remove from the pan and set aside


In the same pan reduce the heat and soften the shallot or onion and ginger for 2-3 mins over a low heat. 


Add the spices and stir for 1 min, sprinkle over the flour and stir for another minute. Pour in ¾ of the stock, stirring continuously, then add the meat.  Add the remaining stock and honey.  Reduce the heat and simmer for 1 hour.


Add the butternut squash to the pan and cook for 20 mins. Finally add the chestnuts, if using, and cook for a further 10 mins. Adjust the seasoning and serve with couscous, bulgur wheat or mashed potatoes.


Cooked chestnuts are readily available in supermarkets either canned or vacuum packed

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