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Member recipe

Kuzu Guvec with Chestnuts

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Serves 4

Delicious lamb stew with tomatoes and chestnuts in a red wine sauce

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  • 500g lamb (leg or shoulder, boneless), cut into 2cm cubes
  • 1 small onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 400g tin chopped tomatoes
  • 20 pre roasted and shelled chestnuts
  • 1 1/2 cups dry red wine
  • 1 cup vegetable stock
  • 1 tsp tomato puree
  • 2 tbsp olive oil
  • Sprig rosemary or 1 tsp dried rosemary
  • 2 bay leaves
  • Salt and pepper


    1. Heat the oil in a large heavy based pan. fry the onions and garlic for a minute or two, until the onions are yellow, taking care not to burn the garlic.
    2. Add the lamb and stir until brown. Add the wine, bring to the boil and reduce by half, about 10 minutes.
    3. Add the stock, tomatoes, tomato puree, rosemary, bay leaves and salt and pepper and simmer, covered, for about 40 minutes.
    4. Add the chestnuts and cook for a further 20 minutes uncovered, until the sauce is really thick.

Comments, questions and tips

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19th Jun, 2019
Made this after having something similar at a Turkish restaurant. Everybody loved it, very tasty. Will be making again this week.
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