“The subtle aromatic sauce in this dish combines spices used in India, but with none of the heat.”
1hr 20mins

Ingredients Nutrition


  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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