Lamb casserole with butternut squash | MummyPages.uk

Ingredients

• 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
• 500ml hot lamb stock
• 2 tbsp runny honey
• 250g butternut squash, peeled and cubed
• 250g unsweetened cooked chestnuts (optional)
• Salt and black pepper