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
2 tbsp fresh coriander or mint, chopped
150g/5oz Greek-style yoghurt
salt and freshly ground black pepper
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.
Check seasoning.
Garnish with sprigs of coriander or mint.
Serve with seasoned Greek-style yoghurt, mixed with the chopped coriander or mint.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Baked salmon with parmesan and parsley crust
See more Mary Berry recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
