Aromatic Cardamom Lamb Casserole

Submitted by English_Rose

"The subtle aromatic sauce in this dish combines spices used in India, but with none of the heat."

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 lb lamb neck fillet
• 1 red onion, thickly sliced
• 1 tablespoon flour
• 1 teaspoon ground cumin
• 12 cardamom pods, lightly crushed
• 1 cinnamon stick
• 1 lb red salad potatoes, cut into half
• 1 1⁄2 pints lamb broth
• 2 tablespoons mango chutney

• To Serve

• flat leaf parsley
• naan bread
• rice

directions

1. Method.
2. Preheat the oven to 300°F Cut the lamb into 2in cubes.
3. Fry the meat in a non-stick frying pan, a few pieces at a time, for 2 minutes, until browned, then transfer with any juices to a flameproof casserole.
4. Add the onion and fry over a low heat, stirring occasionally, for 4-5 minutes. Sprinkle in the flour and continue to cook for a further minute. Add the cumin, cardamom pods, cinnamon stick and potatoes and the broth. Season and bring to the boil.
5. Cover the casserole and cook in the oven for 1 hour 30 minutes.
6. Remove the lamb and potatoes from the casserole, set aside. Skim away any excess fat then simmer over a medium heat for 2-3 minutes to reduce the liquid (3-4 minutes if it is not going to be frozen).
7. Stir in the chutney and garnish with flat-leaf parsley.
8. Serve with naan and/or rice.