Mexican Spicy Lamb
Delicious with tomato salad and chunky garlic bread.
- Remove excess fat from the lamb and cut into large cubes. Heat a large pan and add the lamb in batches and brown. Remove the lamb with a slotted spoon onto a plate. Transfer the pan to the lower heat, add the oil, garlic and onion and allow to soften for a few minutes. Blend in the flour and spices and cook for 2 minutes.
- Add wine, tomatoes, tomato puree 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 to 2 hours.
- Drain and rinse the beans, add to the lamb about 10 mins before the end with the mango chutney. Check seasoning.
- Garnish with sprigs of coriander or mint. Serve with Greek yoghurt seasoned then mixed with 2 teaspoons chopped coriander or mint.
This recipe is from: Mary Berry's Christmas Collection
- 2lb (1kg) Neck lamb fillet or lamb fillet end of leg
- 2 tablespoons sunflower oil
- 2 cloves garlic, crushed
- 1 large onion, sliced
- 2 level tablespoons flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ pint (150ml) white wine
- 1 x 14oz (400g) can chopped tomatoes
- 2 level tablespoons tomato puree
- salt and pepper
- 1 x 14oz (400g) can black eyed beans
- 1-2 tablespoons mango chutney
- fresh coriander or mint
- 5 oz carton greek yoghurt