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    Aromatic Cardamom Lamb

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    Aromatic Cardamom Lamb

    The subtle aromatic sauce in this dish combines spices used in India, but with none of the heat.

    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 105 minutes
    • Total time: 2 hours 5 minutes 60 minutes 60 minutes 5 minutes

    Serves: 4


    • 2 packs Waitrose New Zealand Lamb Neck Fillets, (about 500g in total)
    • 1 red onion, thickly sliced
    • 1 tbsp plain flour
    • 1 tsp ground cumin
    • 12 cardamom pods, bruised or lightly crushed
    • 1 cinnamon stick
    • 500g red salad potatoes, cut into half
    • 750ml lamb stock
    • 2 tbsp Geeta's Mango Chutney


    1. Preheat the oven to 150°C, gas mark 2. Cut the lamb into 4cm 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.
    2. 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 stock. Season and bring to the boil.
    3. Cover the casserole and cook in the oven for 1 hour 30 minutes.
    4. 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).
    5. Stir in the chutney and garnish with flat-leaf parsley with wedges of Waitrose Peshwari Naan and brown basmati rice.

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