Recipe: Succot Stew

● 125ml olive oil
● 1 kg shoulder lamb, cubed
● 200g each carrots, celery and leeks, sliced
● 240g (drained weight) tinned chickpeas or white beans
● 3-4 cloves of garlic, finely chopped
● 400ml red wine
● 100ml pomegranate syrup
● 2 bay leaves
● 1 butternut squash, peeled and cut into chunks
● Salt and pepper
● 1 bunch fresh coriander, chopped

Method

● Heat oil in a large casserole. Brown lamb in batches, remove and set aside.
● Add carrots, celery and leeks to pan and fry over medium heat until they start to wilt.
● Add chickpeas or beans and garlic and cook for five minutes.
● Pour in wine and syrup, and cook for another 10 minutes. Season and add bay leaves.
● Stir in the lamb, and add the boiling water so the meat is just covered.
● Cover the pan and cook over medium-low heat for a good hour, stirring occasionally.
● Add the squash and cook for another half hour.
● Serve sprinkled with the coriander.

Clarissa Hyman

Clarissa's website is www.clarissahyman.co.uk