Ingredients

• 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

Directions

• 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.