Aromatic Cardamom Lamb
"From a magazine put out by Waitrose supermarket. You can freeze this if you like in rigid airtight containers for up to 2 months. Defrost for 24 hours in a fridge and reheat in a saucepan by simmering over a very low heat for 5-6 minutes until bubbling."
- Ready In:
- 2hrs 5mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
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.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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