Directions:
- Preheat the oven to 150°C.
- Meanwhile, fry the meat in a non-stick pan until browned.
- Transfer with any juices to an oven-proof dish.
- Add the onion into the frying pan and cook over a low heat, stirring occasionally for 4-5 minutes.
- Sprinkle in the flour and continue to cook for another minute.
- Add the cumin, cardamom, cinnamon stick, potatoes and the stock.
- Season and bring to a boil.
- Put in with the lamb and bake for 1 hour 30 minutes.
- Remove the lamb and potatoes from the casserole and set aside.
- 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.
- Add the lamb and potatoes back into the stew.
- Stir in the chutney and garnish with parsley.
- Serve with naan bread and basmati rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.29 Kcal (1931 kJ) | ||
| Calories from fat | 207.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.1g | 36% | |
|---|---|---|---|
| Sodium | 632.7mg | 26% | |
| Potassium | 827.23mg | 18% | |
| Total Carbs | 34.31g | 11% | |
| Sugars | 9.86g | 39% | |
| Dietary Fiber | 4.62g | 18% | |
| Protein | 29.47g | 59% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 1.7mg | 10% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 96.24 Kcal (403 kJ) | ||
| Calories from fat | 43.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 36% | |
|---|---|---|---|
| Sodium | 132mg | 26% | |
| Potassium | 172.59mg | 18% | |
| Total Carbs | 7.16g | 11% | |
| Sugars | 2.06g | 39% | |
| Dietary Fiber | 0.96g | 18% | |
| Protein | 6.15g | 59% | |
| Vitamin C | 1.1mg | 9% | |
| Vitamin A | 0.3mg | 42% | |
| Iron | 0.4mg | 10% | |
| Calcium | 14.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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