Mexican spicy lamb

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Prep time:

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Serves: 4

By FriedGreenTomatoes

(2 Votes) 2


  • 2 tbsp flour

  • 1 large onion sliced

  • 400g chopped tomato

  • 2 tbsp sunflower oil

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1kg neck lamb fillet

  • 4 tbsp mango chutney

  • 2 cloves garlic crushed

  • 1 handful coriander or mint

  • 140g Greek yoghurt

  • 2 tins black eyed beans or cannelloni beans

  • 150ml Worcestershire sauce

  • 2 tbsp tomato puree


  1. 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.
  3. Drain and rinse the beans, add to the lamb about 10 minutes before the end of cooking with the mango chutney.
  4. Garnish with sprigs of coriander or mint. Serve with seasoned Greek yoghurt (mix yoghurt with 2 teaspoons chopped coriander or mint), and rice.

Additional Information

  • mexican

  • lamb

  • Can Freeze

  • Make Ahead

  • Meat

  • Nut Free

  • Egg Free

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Your comments

  • Buda 07/06/09 09:50

    Not spicy - in fact very bland. Only tasted of tomatoes really. Would do again but add a little chilli and lemon juice, maybe some grated ginger. Would reduce amount of tomatoes and add a little stock.

  • 18/01/08 11:46

    This one-pot lamb meal requires minimal effort and tastes delicious. Leave it to cook on the stove whilst you help the kids with their homework. It is also a very economical meal as it uses a cheaper cut of meat.