Lamb Stew with Chestnuts

(Kestaneli Kuzu Yahni)

250 gr lamb, cut in cubes
1 + 1 cup hot water
2 tbsp butter
1 small onion, sliced
1 tbsp flour
6-8 chestnuts, grilled, peeled
1 bunch seedless grape, small size or 3 tbsp Sultana or Golden raisins, stems cut off- soak into the hot water for 20 minutes, drain
1 tbsp honey
A few slices of orange peel
Salt
Pepper
1/t tsp cinnamon

Cook the the lamb cubes with their own juice. Then add 1 cup hot water and onion. Cook at medium-low heat until the beef pieces are tender. Add the chestnuts, grapes or Sultana raisins, honey, orange peel, hot water, salt and pepper. Cover and cook for about 20 minutes at low-medium heat. Turn the heat off. Sprinkle some cinnamon all over the dish, stir. Serve the dish with Bulgur Pilaf with Vermicelli.

2 servings.

Ottoman Kitchen.