Roasted chestnuts are a traditional French delicacy. How to cook chestnuts at home according to a step-by-step recipe with photos Cooking roasted chestnuts

Roasted chestnuts are a symbol of the Christmas table in some European countries. The dish is prepared in a frying pan, in a frying pan or in the oven. In this article you will find a recipe for making roasted chestnuts at home.

Cooking features

On the street, chestnuts are roasted on special roasters and sold as a certain type of delicacy. If you have raw southern chestnuts, then you can prepare this unusual dish for us at home.

It is important not to overcook the chestnuts in the pan, because then they can become tough and tasteless. As soon as the brown shell begins to give in and come off easily, the chestnuts are ready.

Roast chestnuts in portions at a time; you should not do this for future use, as roasted chestnuts become dry during storage.

Roasted chestnuts in a frying pan

Roasted chestnuts in a frying pan

You will need:

• Southern noble chestnuts - 500g.

Preparation:

1. Chestnuts have a prickly shell that must be removed.
2. Cut the brown shell crosswise in two places. This is done so that the chestnuts do not explode during the frying process.
3. Place the chestnuts in the heated pan and cover with a damp cotton cloth to prevent the chestnuts from drying out while frying.
4. Fry for 20-30 minutes with the lid closed. Open the lid periodically, stir the chestnuts and moisten the napkin if it is dry.
5. When the shell comes off easily when pressed, the chestnuts are ready. Remove them from the pan, let cool slightly and peel them. But don’t delay cleaning, as it can become problematic over time. Try to do this within the first 10 minutes after cooking.

Roasted chestnuts in the oven

Roasted chestnuts in the oven

You will need:

• Southern noble chestnuts - 1 kg.

Preparation:

1. Remove the prickly shell from the chestnuts. Wash. Make a cross-shaped cut on the round side of each chestnut: this is done so that the chestnuts do not explode during frying, and also to make them easier to peel later.
2. Preheat the oven to 220 degrees. Place chestnuts on a baking sheet, cut side up. Spray the chestnuts with clean water from a spray bottle to prevent the chestnuts from drying out during the roasting process. Place the baking sheet as close as possible to the oven heating element.
3. Fry for 10 minutes. Turn each chestnut over and continue roasting for another 10 minutes. Ready chestnuts will be easily peeled from their “shells”.

Caramelized roasted chestnuts

Peeled chestnuts

• You will need:
• Southern edible chestnuts - 0.6 kg;
• Butter - 0.15 kg;
• Sugar - to taste.

Preparation:

1. Peel the chestnuts, wash them and make cross-shaped cuts on the round side of each chestnut.
2. Place oil in a thick frying pan and heat. Place the chestnuts and sprinkle them with sugar to taste. Fry over low heat, stirring constantly until the chestnuts are done, caramelizing. The dish is served with fresh pear and fried sausages.

Roasted chestnuts in the microwave

Roasted chestnuts in the microwave

You will need:

• Southern edible chestnuts - 300 g;
• Corn oil - 50 g.

Preparation:

1. Pour clean water over the chestnuts and leave for 15 minutes.
2. Pat the chestnuts dry with a towel.
3. Using a knife, make a slit on the round side of each chestnut.
4. Place on a microwave tray. Cover the tops of the chestnuts with a damp cotton towel to prevent the chestnuts from drying out while cooking. At the highest microwave power, the chestnuts will roast for 5 minutes. Stop the process every minute and a half and stir the chestnuts.
5. Drizzle oil over chestnuts and cook for another 10 minutes. Place the finished chestnuts on a paper towel to absorb excess oil. Peel off the brown shell.

Roasted chestnuts are peeled and consumed as an independent dish. But you can make an unusual dessert from roasted chestnuts: pour hot chocolate sauce over them. Serve in bowls.

Roasted chestnuts can become the basis of a puree soup; you can bake meat and pumpkin with them.

Useful material

The type of chestnut that grows on our territory, horse chestnut, is unsuitable for food. Southern noble chestnuts, which grow in Europe, America and the Caucasus, are roasted. These chestnuts also differ in appearance. The horse chestnut contains one seed, while the southern fruit contains two or three chestnuts. They are considered nuts and can be eaten either raw or roasted.

Roasted chestnuts contain an incredible amount of nutrients:

1. Vitamins A, C, K, PP, group B, lutein;
2. Microelements zinc, copper and iron;
3. Macroelements potassium, magnesium, calcium, phosphorus;
4. Unsaturated and saturated fatty acids, Omega-3 and Omega-9;
5. Essential amino acids.

Eating roasted chestnuts has a positive effect on the condition of blood vessels, muscles and bones, the nervous system, the functioning of the gastrointestinal tract, normalizes cholesterol levels in the blood and improves immunity.

However, despite their rich composition, chestnuts are not as high in calories as other nuts and are quite suitable for dietary nutrition.

The taste of chestnuts is legendary. For some, their taste is reminiscent of baked potatoes combined with nuts, others claim that the most delicious nuts are those that were collected in the fall, because they have so much sweetness! These fruits have found their use in cooking more than a century ago, and you can learn how to cook chestnuts from this article.

Many of us cannot even imagine what a pleasure it is to eat chestnuts. But in other countries they are served as an independent dish or used in the preparation of soups, side dishes and even desserts. If you dare to experiment with such an exotic nut, we will tell you how to cook it correctly. The main thing is to eat chestnuts hot, because when they cool down, they lose their unique taste.

The easiest way to prepare such fruits is simple frying in a frying pan. But before answering the question of how to fry chestnuts, you should warn that before any method of processing them, you need to soak the nuts and use only those that have fallen to the bottom of the container.

Each fruit must be cut or pierced to prevent it from exploding during cooking.

Cooking method:

1. Place the chestnuts in a frying pan with oil and cover them with a paper towel. To prevent the fruits from drying out, the towel must be moistened during frying.
2. Roast the nuts covered for half an hour. It is recommended to shake them periodically directly under the lid.
3. Sprinkle the finished nuts with salt or granulated sugar.

Step-by-step recipe in the oven

This is an even easier way to prepare chestnuts. It’s even easier than frying them in a frying pan.

Cooking method:

1. Place the chestnuts on a baking sheet, do not forget to pierce each fruit.
2. Place the pan in the oven for 40 minutes.
3. Serve the fruits sweet or salty.

Fry in the microwave

You can also fry chestnuts in the microwave; this is also a simple and safe option for cooking them. True, this way they turn out not so much fried as steamed.

Cooking method:

1. Place the cut fruits in a wide container, sprinkle with salt and pour in three tablespoons of water (hot).
2. Close the dish and put it in the microwave for 8 - 10 minutes, setting the device to maximum power.

Chestnuts roasted in an air fryer

The air fryer can also be used to cook chestnuts. To do this, take a baking tray from the appliance, place the cut nuts on it and bake them for 20 to 30 minutes at a temperature of 180°C. The lower and upper grids can be covered with foil - this will make the fruits softer.

Once you master the basic cooking recipes, you can safely take on other, more interesting recipes. For example, you can make soup from chestnuts, bake them with meat, or please your loved ones with an original dessert.

How to cook chestnuts correctly

There are two ways to cook chestnuts.

1. The first is that the cut fruits are immersed in boiling water, boiled for five minutes, then removed and peeled from the film and shell. It is in these parts that bitterness is concentrated, and if they are not removed, the dish will be spoiled. Next, fill the peeled nuts with clean water and cook for 15 minutes. Boiled chestnuts can be served, drizzled with oil, as a side dish or used in salads. Chestnut decoction can also be used as a basis for preparing first courses.
2. The second method differs in that first the fruits are baked in the oven and as soon as the shells burst, they are removed, peeled and then, like the first method, boiled for 15 minutes.
3. You can deliciously cook exotic nuts in milk. To do this, put 300 g of already peeled nuts in a saucepan, pour a glass of milk and cook the fruits for 40 minutes. At this time, mix a spoonful of flour with two tablespoons of melted butter, add salt and sugar to taste. Add the sauce to the chestnuts, stir and remove from heat.

Chestnut dessert with honey

A phrase such as “chestnuts with honey” may sound strange to some, but in fact, these ingredients make a delicious autumn dessert. The finished dish combines several flavors at once - sour, bitter and sweet. In many countries, this delicacy is served with green tea for breakfast or afternoon snack.

Ingredients:

• 230 g chestnuts;
• 180 g feijoa;
• half a lemon;
• honey to taste.

Cooking method:

1. Place the pierced nuts in a dry frying pan and fry for 15 minutes.
2. Remove the shells and cut the fruits in half.
3. We cut the peeled feijoas into thin slices and place them with the chestnuts.
4. Pour citrus juice and honey over the finished dish.

Making chestnut puree

You can prepare chestnuts in the form of puree or cream.

Puree is ideal for making soups, baked goods and other desserts. The cream is used to make mousses, ice cream and cakes.

The cream can also be mixed with yogurt, cottage cheese, muesli, or simply eaten with toast.

Ingredients for puree:

• 230 g chestnuts;
• a spoonful of sugar;
• 130 ml of milk;
• spoon of ghee.

Cooking method:

1. Place the already peeled chestnuts in a saucepan and cook in milk for 40 minutes.
2. We wipe the boiled fruits through a sieve together with the milk broth and return them to the stove.
3. Place pieces of butter, add sugar, mix, heat all ingredients well and remove from heat.

If you plan to use chestnut puree as a side dish for meat or poultry, use salt instead of sweetener, and also add onion or celery stalk to the recipe.

Ingredients for cream:

• 1 kg chestnuts;
• 160 ml cream;
• 160 g sugar;
• 60 g ghee;
• vanilla pod.

Cooking method:

1. First you need to make puree from the nuts. To do this, cook the fruits for 10 minutes, then drain the hot water and pour in cold water. After five minutes, take out the nuts, remove the peels and grind them with a blender or rub them through a sieve.
2. Now you need to cook a sweet syrup from water, sugar and a vanilla pod. It should take no more than three minutes to prepare the syrup.
3. Pour the finished syrup into the chestnut puree, put the mixture on the fire and cook until thickened for about 15 minutes. This cream can already be used for making desserts or spread on toast as jam.

If you add cream instead of water, it will become butter cream. To prepare it, we also prepare puree, mix it with heated cream, sugar and vanilla. Cook the cream until thickened for 15 minutes, then add pieces of butter, stir and remove from heat. If the cream turns out to be too thick, then dilute it with cream.

Traditional Turkish recipe

In the depths of winter, the streets of Turkish cities are filled with the aroma of roasting chestnuts. Turkish residents offer their guests to try a variety of dishes made from this exotic nut. One of the special delicacies is Kestane Sekeri - candied edible chestnut, the recipe for which you will learn right now.

Ingredients:

• a kilo of chestnuts;
• kilo of granulated sugar;
• 450 g glucose;
• vanilla to taste.

Cooking method:

1. First of all, peel the fruits. To do this, put them in boiling water for three minutes, then remove the shell and cook in clean water for 15 minutes.
2. Pour water into a saucepan, add sugar and glucose, and put on fire.
3. As soon as the sweet solution thickens, put chestnuts in it and after the syrup with nuts boils, turn it off, cover and leave it warm all night.
4. The next day, the process must be repeated and after cooling again, add vanilla.
5. Now all that remains is to place the nuts on a wire rack and dry until matte.

How to properly peel chestnuts

Traditionally, chestnuts are roasted over coals; the heat causes the skin to burst and then be easily removed.

At home, you can use more affordable methods for cleaning them.

1. Chestnuts can be fried in a frying pan, just remember to cut them. On heated fruits, the peel bursts when simply pressed. A film will remain on the kernel; it can be left or easily removed with a knife.
2. Cut the shell and place it in boiling water for 10 minutes. As a result of this heat treatment, the shell is removed along with the film.
3. Another way to peel chestnuts is in the oven. To do this, place the baking sheet with nuts in an oven preheated to 200°C for 10 minutes. As a result of heating, the peel becomes soft and easy to peel.
4. The microwave will also help you peel the nuts. Just put the fruits in a special bowl with a lid and set it to normal mode for 30 minutes.
5. And the last method involves using a freezer. Chestnuts need to be frozen and then placed in boiling water for a few minutes.

At the end of the article, I would like to say that the chestnuts that we often see on our streets are not used for cooking. This is a special species of the Beech family – chestnut Castanea sativa. The edible chestnut is native to Asia Minor, as well as Southern and Eastern Europe. Today, this type of deciduous tree grows on the southern coast of Crimea, the Caucasus, Dagestan and Moldova.

The beautiful plant - chestnut - is familiar only to a certain part of the world's population, since due to its natural characteristics it can grow and reproduce only in special climatic conditions. But despite this, roasted chestnuts today can be tasted in any part of the world. It will not be difficult for travel lovers to find at least one establishment in any city in Europe, Asia, America and the countries of the former post-Soviet space, where they would not treat you to this delicacy or show you how to roast chestnuts.

What's good about chestnuts?

The chestnut belongs to the beech genus, but there are only a few edible species that can be eaten.

If you choose the wrong type of chestnut for food, you can seriously harm your health.

The mineral composition of the edible species of this plant includes:

• starch;
• carbohydrates;
• protein;
• cellulose;
• tannins;
• beta-carotene;
• vitamins A, C and group B.

The energy value of chestnut is 170 kcal per 100 g of product. In addition, roasted chestnuts, the benefit of which also consists in the presence of a number of useful substances - potassium, phosphorus, magnesium, calcium, manganese and selenium, are very much in demand as part of the dietary menu of the product. The fats and proteins that chestnuts contain make them very nutritious and especially popular among athletes.

The benefits of chestnuts in the treatment of the upper respiratory tract, hemorrhoids, varicose veins, leg fatigue and swelling are known. Roasted and baked chestnuts should not be consumed by people with gastrointestinal diseases, people with diabetes and blood problems, as well as those who care about their figure.

In appearance, edible and decorative chestnuts do not differ from each other in external features.

How to roast chestnuts correctly

Due to the popularity of this special product, many are interested in how to roast chestnuts at home. To begin with, you should choose from the available chestnut fruits that are not spoiled and of good quality. To check which of them can be eaten, you need to fill them with water. Those chestnuts that float should be removed, and those that settle to the bottom can be cooked.

There is a standard method for roasting chestnuts at home, the recipe for which is as follows:

1. Before frying the fruits, you need to pierce them in several places with a fork or cut them. This will prevent them from exploding.
2. The chestnuts are placed in a deep frying pan filled with oil, and several wet wipes are placed on top of them. This is one of the tricks on how to roast chestnuts at home so that they are not hard and dry. The frying pan must be covered with a lid - this is another feature of how to properly fry chestnuts. If the chestnuts start to burst and explode, then they will not jump out of the pan.
3. How long to fry chestnuts should not exceed 30 minutes. Periodically during frying, chestnuts should be shaken with the lid closed.
4. The finished dish is lightly salted and served cooled.

Roasted chestnuts, the recipe for which is described above, is a classic way of preparing them, which resembles the taste of this dish offered in some countries - France, Spain and others right on the street. The above method shows how to fry chestnuts in a frying pan. But there are other ways that suggest doing this in the oven or even on an open fire, on a campfire during a picnic.

Before frying chestnuts, you should take into account that the edible type is much smaller in size than horse chestnuts, and also has a flat surface on one side. Roasted chestnuts, the recipe for which involves soaking them, can be easily peeled after cooking - you just need to press on them from above and they will begin to crack and peel.

It is better to peel the chestnuts right away, as it will be much more difficult to do later.

Knowing how to fry chestnuts in a frying pan, you can cook a large number of dishes with them. Roasted chestnuts are often used as an addition to salads and an additional ingredient for meat and fish dishes.

Recipes with baked chestnuts

At home, you can prepare delicious baked chestnut fruits. We offer a recipe on how to roast chestnuts in the oven without spending a lot of time. To do this, chestnuts in the amount of 20 pieces, which are placed in a preheated oven, are baked for 35 minutes. They are cleaned while still warm.

Since you can bake chestnuts in the oven at home even before guests arrive, this will be a pleasant surprise especially for those who love unusual and exotic dishes. Baked chestnuts can be added to salads and other types of dishes. We offer a recipe for one of the salads with baked chestnuts, which is prepared according to the following principle:

1. Peel the chestnuts baked in the oven, add arugula, cherry tomatoes, sweet peppers and partially cooked durum pasta.
2. The sauce is prepared separately - olive oil is mixed with lemon juice.
3. The ingredients are mixed and seasoned with sauce.

Vegetarian roast with chestnuts

This dish is popular among people who do not eat meat - vegetarians. Protein, which predominates in chestnut fruits and mushrooms, can replace meat. The method of preparing this dish is completely easy and will not take much time from the hostess.

Preparation

1. Mushrooms are fried and stewed with the addition of cognac until the liquid has completely evaporated.
2. Chestnuts are cleaned and crushed with hazelnuts.
3. Garlic and onion are fried in olive oil. Add caraway seeds and thyme.
4. All contents are mixed and placed in a mold, adding a little water.
5. Place the dish in the preheated oven and bake for about 40 minutes.

Chestnuts in milk

For this dish you will need:

Ingredients

• chestnuts - 500 g;
• milk - 0.5 l;
• sugar (honey) - 2 tbsp. l.;
• cinnamon - 1 pc.

Preparation

1. Peel fresh chestnuts.
2. Boil chestnut kernels in water for several minutes, then peel off the film.
3. Place the kernels in milk and add sugar or honey and a cinnamon stick.
4. Place the container with milk and chestnuts in a water bath and simmer over low heat for 30 minutes until the chestnuts soften.

This wonderful dessert will delight lovers of roasted and baked chestnuts with its unusual taste and original preparation.

Each of us loves to eat tasty and satisfying food. Housewives often face the question: what to cook to please loved ones without spending a lot of effort and time on it? If you really want to surprise your family, try roasted chestnuts!

Many people probably don’t even know that chestnuts are edible, but they really are. And if you cook them correctly, the dish will turn out to be unusual, tasty and original. Chestnuts have been a favorite delicacy since ancient times. The most ancient Romans and Greeks loved to eat them for dessert and as a snack with wine. Chestnuts are widespread in European cuisine. They are on the menu of many restaurants in France, Italy and other places that know a lot about food. For example, in Paris, chestnuts are cooked right on the street in special large frying pans and immediately treated to passers-by. Moreover, in France they are baked over fires, in frying pans with special holes, soups are made from them, served with seafood, and even bread and sweets are made from chestnut flour.

How to roast chestnuts correctly?

Chestnuts taste like a cross between a nut and a potato. If you eat them raw, they will be crispy, but if you boil them, they will become soft. Chestnut is used as the base of the dish. They can be bought in regular stores by weight, frozen and in jars as ready-made purees. But it’s even easier to find chestnuts right on the street, because they actively grow on trees in the fall. But be careful! If you decide to pick chestnuts yourself, you need to know which fruits you can take and which ones you should refuse. They all look the same and are covered with a brown shell. But not everything can be eaten! Edible chestnuts are slightly elongated and bulb-like. The trees on which they grow have carved, jagged leaves that are attached to the branches with the help of a cutting. If the leaves resemble maple leaves, it is better not to pick chestnuts from them, because. you can easily get poisoned. When you crack such a fruit, you will see that the nuts are round and slightly embossed.

Chestnuts are extremely beneficial for health; like all other nuts, they contain natural plant proteins and carbohydrates that are easily absorbed by the body. They contain such important substances as ascorbic and folic acids, potassium, copper, iron and zinc.

How to fry chestnuts in a frying pan?

First, they must be cut. This can be done using scissors or a regular knife. Make a cut from the side to lightly touch the nut itself. This is done so that steam can escape freely from the chestnuts when roasting.

If the chestnuts are not young and the flesh is wrinkled, you can add a little water to them or cover them with a damp towel. This will allow them to steam thoroughly.
So, now that we have learned how to select and process chestnuts, it’s time to learn how to cook them!

Chestnuts need to be peeled and any bitter streaks removed. Next, they should be rubbed with a brush and washed with plain water. After this, as we have already said, you need to make cuts in the chestnuts or simply pierce them deeply with a fork.

Take any large frying pan with thick walls; special grill dishes are best. Next, heat it well and lay out the chestnuts. No need to add any oil! Do not forget that chestnuts must be covered with a lid and fried over moderate heat. If they start to crack and burst, just shake the pan. Don't rush to cool the dish right away. They are good hot!

You should carefully approach the choice of dishes. There are special frying pans for frying chestnuts. Their distinctive feature is small holes at the bottom.

Important rules for frying:

• Don't roast chestnuts for too long. If you overcook the fruits, you will not be able to chew them!
• Eat nuts hot, otherwise they will lose flavor and nutrients.
• Remove not only the shell, but also the partitions.
• Raw chestnuts are best stored in dark, cool rooms. For example, in storage rooms.

How to roast chestnuts in the oven?

Another interesting way to prepare chestnuts is to bake them in the oven. To begin with, you also need to wash and cut them.

Next, place the fruits on a baking sheet and place in the oven, preheated to 220 degrees. Wait until your chestnuts begin to crack and open. This means that the dish is ready and you can safely try it. You can add salt or sugar to give it a piquant taste.

Here is another interesting recipe for cooking chestnuts in the oven.

Compound:

1. Chestnuts - 500 gr.
2. Eggs - 2 pcs.
3. Cheese - 200 gr.
4. Breadcrumbs, nutmeg, salt and pepper to taste

Preparation:

• Grate nuts, cheese onto a plate, add breadcrumbs and pepper.
• Break the eggs into a separate bowl and place the chestnuts in it.
• Next, combine the resulting mixture with the cheese mixture and place everything in a greased baking dish. Bake until done.

These nuts are one of the symbols of the Christmas table in Europe. They stuff turkeys and serve them for dessert. Baked chestnuts are gaining popularity in Russia as well.

What chestnuts can you eat?

Those chestnuts that grow under our windows and bloom with candles are horse chestnuts. Their fruits are inedible. It is easy to distinguish them from the southern ones: in one box with thick thorns there is only one chestnut. And the southern ones are similar to hedgehogs, they have smaller and denser needles and several fruits in each box.

Southern noble chestnuts are sweetish, while horse chestnuts are bitter. Although they are not poisonous and even contain useful substances, they cannot be eaten.

Edible chestnuts grow in Europe and the Caucasus. They come to us mainly from Azerbaijan and Armenia.

How to roast chestnuts

First, the chestnuts should be peeled from the outer shells and the membranes removed.

To cook chestnuts, you must first cut them. Moreover, you can cut crosswise, or you can simply make cuts on the side. If you don't cut the shell, the chestnut will explode when cooked.

The cuts need to be made not only for frying, but also if you are going to boil or bake nuts.

After the nuts have been cut, they need to be placed in a frying pan, but not a Teflon one. Cover with napkins moistened with water so that the chestnuts do not dry out during frying. Close the lid and fry for about 20-30 minutes. During frying, chestnuts need to be stirred a couple of times. If the napkins are dry, moisten them.

If the shell breaks and is easily removed from the nut, it means the chestnuts are ready.

What is prepared from chestnuts?

Roasted chestnuts are one of the most popular winter treats in Europe. They are topped with chocolate or other sweet sauces and served for dessert.

But not only desserts are made from these nuts. They also bake poultry and rabbit. They make puree from them as a side dish, with the addition of vegetables or solo, prepare soups...

Boiled chestnuts with coffee sauce

500 g chestnuts

For the sauce:
2 yolks
3 tbsp. powdered sugar
100 ml strong black coffee
½ cup heavy cream
3 tbsp. cognac

Step 1. Cut the chestnuts and boil for about 5 minutes in boiling water.
Step 2. Peel and cook for another 20 minutes.
Step 3. Separate the yolks from the whites. Beat the yolks, add cream and cognac. Beat again. Add coffee.
Step 4. Grind the sauce with powdered sugar, place in a water bath and cook, stirring, until thickened.
Step 5. Pour the sauce over the chestnuts and serve.

Chestnut puree soup

1 handful of chestnuts, peeled
2 cups meat broth
1 tbsp. flour
1 tbsp. butter
½ cup cream
1 stalk of celery
Salt and pepper
Toast

Step 1. Pour the chestnuts and chopped celery with broth and simmer for half an hour under the lid.
Step 2. Puree everything with a blender.
Step 3. Fry the flour in butter and add to the puree. Bring to a boil, add salt and pepper.
Step 4. Add warm milk and bring to a boil again. Serve with croutons.

Pork with figs and chestnuts

500 g pork pulp
1 glass of white wine
1 cup meat broth
2 tooth garlic
1 bulb
1/2 orange (zest)
2 handfuls of peeled chestnuts
4-5 pcs. figs

Step 1. Cut the pork into portions. Marinate in white wine, adding chopped garlic, salt and pepper. Leave it overnight.
Step 2. Fry the meat with onions. Add marinade and broth. Simmer for about an hour.
Step 3. Remove the zest from half an orange, add to the meat, add chestnuts and figs. Simmer for another 15 minutes.

Lamb with chestnuts

500 g lamb
300 g chestnuts
2 onions
4 tbsp. ghee
1 tbsp. flour
½ bunch parsley
Salt

Step 1. Wash the chestnuts, cut them and cook for about 40 minutes under the lid.
Step 2. Drain the water, fill with cold water and leave. Then peel and mash.
Step 3. Cut the lamb into small pieces, place in a saucepan with a thick bottom, where you must first heat the oil, and fry until well browned.
Step 4. Add finely chopped onion. Fry a little, then add flour and half a glass of water. Stir and cover with a lid. Simmer for 10 minutes.
Step 5. Add chestnuts, salt and pepper and remove from heat. Sprinkle with parsley before serving.