Mexican Spicy Lamb

Serves: 6
Delicious with tomato salad and chunky garlic bread.

Ingredients

  • 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

Instructions

  • 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.

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