Slow Cooked Lamb with Chestnuts and Pomegranates

Silvena Rowe's wonderfully tender juicy lamb cooked with roast chestnuts, spices and pomegranate juice makes a fabulous warming winter meal
By Silvena Rowe
Slow Cooked Lamb with Chestnuts and Pomegranates
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 400 g fresh chestnuts
  • 4 tbsp vegetable oil
  • 2 onions, chopped
  • 1/4 tsp turmeric
  • 600 g boneless leg of lamb, cut into 2cm pieces
  • 1/4 tsp ground cinnamon
  • 1/4 tsp strands saffron
  • 5 tbsp chopped mint
  • 100 g shelled walnuts, halved
  • 200 ml pomegranate juice
  • 1 tbsp sweet paprika
  • 300 ml chicken stock
  • 3 tbsp lemon juice


1. Preheat the oven to 200C/gas 6.

2. Cut a cross on the shell of each of the chestnuts. Place them on a baking tray and roast in the preheated oven for 30 minutes. Peel the shells and skins off when they are cool.

3. Heat the oil in a large heavy-based pan and gently cook the onions for a few minutes, then add the turmeric and lamb and cook until the meat is browned, about 10-15 minutes.

4. Add the cinnamon, saffron, most of the mint, the walnuts, pomegranate juice and paprika. Mix well and finally add the stock. Simmer on a low heat for about 1 hour 30 minutes.

5. When the meat is tender, add the cooked chestnuts and lemon juice and season to taste. Simmer for 10 more minutes.

6. To serve: garnish with the remaining mint and serve at once.

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