Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 6
Mary Berry recipes
From
Ingredients
- 750g/1lb 10½oz
lamb neck fillet - 3 tbsp
sunflower oil - 2 cloves
garlic, crushed - 1 large
onion, sliced - 2 level tbsp
flour - 1 tsp ground
cumin - 1 tsp ground coriander
- 150ml/5¼fl oz dry
white wine - 1 x 400g/14oz can
chopped tomatoes - 2 tbsp
tomato purée - salt and freshly ground
black pepper - 2 x 400g/14oz cans black eye
beans - 3 tbsp
mango chutney
To serve
- 2 tbsp
fresh coriander or mint, chopped - 150g/5oz Greek-style
yoghurt - salt and freshly ground
black pepper
Method
Remove any excess fat from the lamb and cut into approximately 2cm/¾in cubes.
Heat a large non-stick frying pan.
Add a little oil, then brown the lamb in batches.
Remove with a slotted spoon onto a plate.
Add the remaining oil to the pan with the garlic and onion and allow to soften for a few minutes.
lower the heat, then blend in the flour and spices and cook for one minute.
Add the wine, chopped tomatoes and tomato purée, and return the meat to the pan.
Stir well and bring to the boil.
Season, cover and cook over a low heat for about 1½-2 hours until tender. Alternatively, transfer to the oven at 160C/320F/Gas 3 and cook until tender for about the same time.
Drain and rinse the black eye beans.
Add the beans to the lamb about 10 minutes before the end of cooking, along with the mango chutney.
Check seasoning.
Garnish with sprigs of coriander or mint.
Serve with seasoned Greek-style yoghurt, mixed with the chopped coriander or mint.