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.
More than just a collection of recipes, this cookbook includes touching personal essays and images from Mary’s family archive, making it a truly special addition to your bookshelf.
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