Lamb And Port Casserole With Cranberries, Chestnuts And Shallots

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 4 tablespoons vegetable oil
• 3 lbs lamb steaks, cut into large cubes
• 1 tablespoon ground coriander
• 2 tablespoons all-purpose flour
• 2/3 cup ruby port
• 2 1/2 cups chicken stock
• 1 lb shallot, peeled
• 2 ounces light muscovado sugar
• 3/4 lb fresh cranberries
• 9 ounces peeled chestnuts, drained
• salt & freshly ground black pepper

Recipe

• 1 heat 2 tbsp oil in a large flameproof casserole and brown the lamb in batches over a high heat. return all the meat to the casserole, add the coriander and flour and cook for 1 minute, stirring.
• 2 add the port and then the stock and seasoning and bring to a simmer. cover and simmer for 1-1¼ hours until almost tender.
• 3 meanwhile, heat the remaining oil in a large frying pan and cook the shallots over medium heat for 10 minutes or until lightly browned. add the sugar and cook for a further 10 minutes until caramelised.
• 4 add to the lamb and simmer, uncovered for 15 minutes. stir in the cranberries and chestnuts and simmer for a further 15 minutes until the meat and shallots are tender.