Mexican spicy lamb


by Mary Berry
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.


Source: UKTV