Aromatic Cardamom Lamb Casserole

• 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

1. Method.
2. Preheat the oven to 300u0b0F 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.

fillet, red onion, flour, ground cumin, cardamom pods, cinnamon, red salad potatoes, lamb broth, mango, flat leaf parsley, bread, rice

Taken from www.food.com/recipe/aromatic-cardamom-lamb-casserole-323669 (may not work)