Mexican spicy lamb
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
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
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.