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Prep Time: 20 Minutes Cook Time: 85 Minutes |
Ready In: 105 Minutes Servings: 4 |
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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. 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:
1. Preheat the oven to 150°C.
2. Meanwhile, fry the meat in a non-stick pan until browned.
3. Transfer with any juices to an oven-proof dish.
4. Add the onion into the frying pan and cook over a low heat, stirring occasionally for 4-5 minutes.
5. Sprinkle in the flour and continue to cook for another minute.
6. Add the cumin, cardamom, cinnamon stick, potatoes and the stock.
7. Season and bring to a boil.
8. Put in with the lamb and bake for 1 hour 30 minutes.
9. Remove the lamb and potatoes from the casserole and set aside.
10. 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.
11. Add the lamb and potatoes back into the stew.
12. Stir in the chutney and garnish with parsley.
13. Serve with naan bread and basmati rice.
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