Aromatic Cardamom Lamb Casserole |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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The subtle aromatic sauce in this dish combines spices used in India, but with none of the heat. 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 |
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.
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