Hogget meatballs and chestnut stew

Main courses

  • Serves: 6
  • Preparation time: 1 hour and 30 minutes
  • Cooking time: 30 minutes
Lamb meatballs and chestnut stew © Professional Images

Lamb meatballs and chestnut stew


1.25kg lean minced hogget
3 garlic cloves-crushed
1kg carrots-diced
800g tinned chopped tomatoes
375ml red wine
1.25lt chicken stock
50g redcurrant jelly
18 small waxy Potatoes - cooked
18 cooked chestnuts (tinned or vacuum packed)
5g dried mixed herbs
15ml vegetable oil
Salt & pepper


  1. Mix the lamb with half the dried herbs and season with salt and pepper
  2. Shape the meat into 18 equal sized balls and rest in the fridge for an hour.
  3. Heat the oil in a pan and fry the meatballs for 4-5 minutes until they are brown.
  4. Remove from the pan and set aside.
  5. In the same pan add the tomatoes, garlic, carrots, wine, stock and remaining herbs.
  6. Bring to the boil and simmer gently until the carrots are cooked.
  7. Add the redcurrant jelly and blitz the mixture to a chunky sauce.
  8. Add the meatballs, cooked potatoes and the chestnuts return to a simmer & cook for a further 5 minutes. Adjust the seasoning.
  9. Serve in a bowl with either a lump of crispy bread or a baked dumpling.