Ingredients : 800 g de shoulder dices or lamb collar 300 ml red wine 4 garlic pods 4 tablespoons flour 2 tablespoons olive oil 3 cardamom pods salt, pepper

Method : Heat oil in pan over high heat, colour lamb without stirring up the pieces, flour, and at this moment, turn over pieces. Finish to colour without cook. Remove dices. Deglaze with red wine. Pour  deglazing liquid on meat. Add garlic and cardamom. Wet with the remainder of the wine or the brown base (otherwise with water). Let it simmer smoothly about 1h15. Dices must be tender without come apart. Flavour at the end of cooking.