Mexican
spicy lamb
by Mary
Berry
from Good Food Live
For a rich and tasty lamb dish try Mary Berry's simple,
robust stew, served with rice and herbed yoghurt
Servings: 6 Level
of difficulty: Easy
Preparation
Time: 20 minutes Cooking Time: 2 hours
15 minutes
Ingredients
2 pounds neck
lamb fillet
2 Tablespoons sunflower
oil
2 clove garlic,
crushed
1 large onion,
sliced
2 Tablespoons flour
1 teaspoon ground
cumin
1 teaspoon ground
coriander
2/3 cup
white wine
15 ounce canned tomatoes, chopped
2 Tablespoons tomato purée
Salt,
and freshly ground pepper
38 ounces
canned black-eyed beans, or
cannellini beans, drained and rinsed
4 Tablespoons mango
chutney
fresh coriander, or mint, to garnish
3/4 cup Greek yogurt, seasoned
with salt and freshly ground pepper
and mixed with 2 Tablespoons coriander or mint,
chopped, to garnish
cooked rice, to serve
Method
1. Cut off any excess fat from the lamb and chop
into large cubes.
2. Heat a large, heavy-based pan and add the lamb
in batches. Once browned remove the lamb with a slotted spoon
onto a plate.
3. Turn down the heat then add in the oil, garlic
and onion to the pan and allow to soften for 2-3
minutes.
4. Mix in the flour, cumin, coriander and cook, stirring
often, for 2 minutes.
5. Next add the wine, canned tomatoes and tomato
puree, then return the meat to the pan.
6. Stir well and bring to the boil, season with
salt and freshly ground pepper, cover and cook over a low heat for 1 hour 30
minutes to 2 hours.
7. Ten minutes before the end of the cooking time, mix in the beans
and the mango chutney.
8. Garnish with sprigs of coriander or mint.
Serve with seasoned Greek yoghurt, mixed with 2 teaspoons chopped coriander or
mint and rice.
Source: UKTV