Aromatic Cardamom Lamb

Total Time: 2 hrs 5 mins Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 500 g lamb necks, fillets, cubed
• 1 red onion, thickly sliced
• 1 tablespoon plain flour
• 1 teaspoon ground cumin
• 12 cardamom pods, lightly crushed
• 1 cinnamon stick
• 500 g potatoes, quartered
• 750 ml stock
• 2 tablespoons mango chutney
• parsley, to garnish

Recipe

• 1 preheat the oven to 150°c.
• 2 meanwhile, fry the meat in a non-stick pan until browned.
• 3 transfer with any juices to an oven-proof dish.
• 4 add the onion into the frying pan and cook over a low heat, stirring occasionally for 4-5 minutes.
• 5 sprinkle in the flour and continue to cook for another minute.
• 6 add the cumin, cardamom, cinnamon stick, potatoes and the stock.
• 7 season and bring to a boil.
• 8 put in with the lamb and bake for 1 hour 30 minutes.
• 9 remove the lamb and potatoes from the casserole and set aside.
• 10 skim away any extra fat and then simmer the rest of the casserole over a medium heat for 2-3 minutes to reduce the liquid or until it reaches a consistency you are happy with.
• 11 add the lamb and potatoes back into the stew.
• 12 stir in the chutney and garnish with parsley.
• 13 serve with naan bread and basmati rice.