Wintry Lamb Stew

Rinse the lamb and cut into large pieces. Peel the onions and the garlic. Cut the onions into strips and the garlic into thin slices. Brown the lambt in hot oil in a pan. Add the onions and garlic and saute for 2-3 minutes. Cover with some stock and bring to a boil. Season with salt and pepper, cover and simmer over low heat for about 1.5 hours.

Peel the potatoes and cut into wedges. Rinse the lemon in hot water and pat dry. Remove the zest, place in a bowl, and squeeze the juice. Add the zest with the cinnamon to the potatoes during the last 45 minutes and mix with the lamb. Add the chestnuts during the last 20 minutes of cooking and pour in more stock as required.