Mulled lamb Recipe
- 1 tsp cardamom pods, seeds only
- 1 tsp cumin seed
- 1 tsp ground cinnamon
- 3 tbsp groundnut oil, plus extra for frying
- 600g/1lb 7oz lamb neck fillet, cut into large chunks
- 12 baby shallots
- 1 tbsp plain flour
- 300ml/10½fl oz port
- 800ml/1½pt lamb stock or beef stock
- 300g/10½oz prunes
- 1 cinnamon stick
- salt and freshly ground black pepper
- 1 pomegranate, seeds only
- 6-10 mint leaves
- Preheat the oven to 180C/350F/Gas 4.
- In a mortar and pestle, grind together the caradmom seed and the cumin seed to a powder, then stir in the ground cinnamon.
- Mix in the spices with the groundnut oil and rub the spice paste all over the chunks of lamb.
- In a large casserole, fry the lamb in a little more oil until browned all over and then set aside (you may need to do this in batches).
- In the same pan, fry the shallots for five minutes until golden-brown and then return the lamb to the pan.
- Add the flour and cook through for a minute.
- Pour in the port and the stock. Add the prunes and cinnamon stick and season well with salt and freshly ground black pepper.
- Put a lid on the casserole and bake for an hour.
- Serve with a scattering of pomegranate seeds and some torn mint leaves.
