Served as main course. Non-vegetarian dish.

500 gm 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 gm Potatoes, quartered

750 ml Stock

2 Tablespoons Mango Chutney

Parsley, to garnish

Preheat the oven to 150°C. Meanwhile, fry the meat in a non-stick pan until browned. Transfer with any juices to an oven-proof dish. Add the onion into the frying pan and cook over a low heat, stirring occasionally for 4-5 minutes. Sprinkle in the flour and continue to cook for another minute. Add the cumin, cardamom, cinnamon stick, potatoes and the stock. Season and bring to a boil. Put in with the lamb and bake for 1 hour 30 minutes. Remove the lamb and potatoes from the casserole and set aside. 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. Add the lamb and potatoes back into the stew. Stir in the chutney and garnish with parsley. Serve with naan bread and basmati rice.

Preparation time: 20 minutes

Cooking time: 2 1/4 hours

Serves: 4

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