Aromatic Cardamom Lamb Casserole - cooking recipe

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

Preparation

Method.
Preheat the oven to 300\u00b0F Cut the lamb into 2in cubes.
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.
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.
Cover the casserole and cook in the oven for 1 hour 30 minutes.
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).
Stir in the chutney and garnish with flat-leaf parsley.
Serve with naan and/or rice.