Braised Lamb

-Adapted from Flavours of a Region: Eastern Townships Cookbook

Serves 4

2 tablespoons olive oil
1 3/4 pounds lamb shoulder or neck, cubed
1/4 cup flour
1 1/4 cup red wine
4 cloves garlic, finely chopped
1/2 teaspoon ground cardamom
salt and pepper

Heat olive oil in a large, heavy-bottomed skillet. Sear cubes of lamb on one side without turning. Sprinkle with flour and turn immediately. Brown the meat and remove. Deglaze with 1/4 cup of the wine.

Add the garlic and cardamom.

Return meat to skillet and cover with remaining wine. Simmer for approximately 1 hour and 15 minutes until the meat is tender. Season to taste with salt and pepper.