Ingredients1kg (2lb) neck lamb fillet
2 tbsp sunflower oil
2 cloves garlic, crushed
1 large onion, sliced
2 level tbsp flour
1 tsp ground cumin
1 tsp ground coriander
1/4 pint (150ml) white wine
1 x 400g (4oz) can chopped tomatoes
2 level tbsp tomato puree
Salt and pepper (to taste)
2 x 400g (14oz) can black eyed beans or cannelloni beans
4 tbsp mango chutney
Fresh coriander or mint
140g (5oz) carton of Greek yoghurt
Method1. Remove any excess fat from the lamb and cut into large cubes. Heat a large pan and add the lamb in batches. Once brown remove the lamb with a slotted spoon onto a plate.
2. Turn down the heat then add the oil, garlic and onion and allow to soften for a few minutes. Mix in the flour, cumin, coriander and cook for 2 minutes.
3.Next, add the wine, tomatoes and tomato puree, return the meat to the pan, stir well and bring to the boil. Season, cover and cook over a low heat for about 1.5-2 hours.
4. Drain and rinse the beans, add to the lamb about 10 minutes before the end of cooking with the mango chutney.
5. Garnish with sprigs of coriander or mint. Serve with seasoned Greek yoghurt (mix yoghurt with 2 teaspoons chopped coriander or mint), and rice.