• Save to your scrapbook
  • Save to your scrapbook

    Aromatic Cardamom Lamb

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars