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
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.
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.
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.
Add the beans to the lamb about 10 minutes before the end of cooking, along with the mango chutney.
Garnish with sprigs of coriander or mint.
Serve with seasoned Greek-style yoghurt, mixed with the chopped coriander or mint.
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James Martin is joined by top chefs Mark Sargeant and Ben Tish and wine expert Olly Smith.
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