Lamb Stew with Chestnuts
250gr of diced Lamb
2 tablespoons of Butter
1 sliced small Onion
6-8 roasted and peeled Chestnuts
2 x 240ml of Hot Water
1 tablespoon of Flour
1 small bunch of Seedless Grapes or 3 tablespoons Sultana/Golden Raisins - stems removed.
1 tablespoon of Honey
½ teaspoon of Cinnamon
4 slices of Orange Peel
Pinch of Salt
Pinch of Pepper
How to prepare
If using Sultana/Golden Raisins, first soak them in water for 20 minutes.
Brown the lamb then add 240ml of hot water and simmer until tender.
Add the chestnuts, grapes or sultana/raisins, honey, orange peel, hot water, salt and pepper.
Place the lid on the pan and simmer for 20 minutes and then turn the heat off.
Sprinkle in the cinnamon and stir.
The Turkish name for this dish is Kestaneli Kuzu Yahni
Xanthos Ancient City
Ephesus Ancient City
Cleopatra or Damlatas Beach in Alanya
Kariye or Chora Museum
Turkey Property For Sale
Turkish Food Recipes
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Pilaf with Tomato - Rice & Pasta Dishes
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Spinach with Minced Beef - Red Meat Courses
Yogurt or Yayla Soup - Soup