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Recipe: Succot Stew

Serves 4-6

Prep:

Cook:

Serves:

    This Israeli-inspired lamb recipe is ideal for Succot. It has the colours and flavours of the harvest season, a hint of ancient Temple pilgrimages, and a taste of pomegranates to wish you well and plenty in the year to come.

    Make this stew a day ahead in order to let the flavours mellow, and serve with rice or couscous.

    Serves 4-6

    Ingredients

    ● 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

    Method
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