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