Spiced spring lamb with black-eyed beans

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Mary Berry recipes
From Saturday Kitchen

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
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