Stewed Chestnuts with Lamb

Kestaneli Yahni

Preparation info

  • To Serve


    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

This unusual recipe comes from Istanbul.


  • 600 g/1 ¼ lb single or double loin lamb chops
  • 300 g/1


Prepare the meat as for Wedding Stew, reserving the fat.

Slit the skin of each chestnut, and grill to loosen the skin. Shell the nuts and fry for 2 minutes in the fat used to fry the meat, stirring frequently.

Add the chestnuts to the meat, reduce the heat to very low and cook for 10 minutes. Add the sugar and cook for a further 10 minutes