Mexican Spicy Lamb


  • 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

Mexican Spicy Lamb


Delicious with tomato salad and chunky garlic bread.



  1. 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.

  2. 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.

  3. Drain and rinse the beans, add to the lamb about 10 mins before the end with the mango chutney.  Check seasoning.

  4. 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