Hamin de Kastanya
Lamb with Chestnuts
- 2 lbs. Lamb shoulder or neck
- 1 Onion chopped
- 4 Tbsp. Oil
- 1 1/2 tsp. Cinnamon
- 1/2 - 1 tsp. Allspice
- 1 1/2 lbs. Chestnuts peeled
- 1/2 Lemon juiced
- 3 Tbsp. Flat leafed parsley chopped
- Salt and pepper
Trim most of the fat and cut into 1 1/4 inch cubes.
Fry onion on low heat until golden. Remove from heat.
Season lamb and brown all over. Return onion and add rest of spices. Cover with water and bring to boil. Remove scum and simmer for 1.5-2 hours or until meat is tender.
Add peeled chestnuts 15 minutes before serving. Add lemon juice before serving.