less than 30 mins
over 2 hours
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.
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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.
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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.
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Add the beans to the lamb about 10 minutes before the end of cooking, along with the mango chutney.
-
Check seasoning.
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Garnish with sprigs of coriander or mint.
-
Serve with seasoned Greek-style yoghurt, mixed with the chopped coriander or mint.