This one-pot lamb supper offers minimal effort and fantastic results. It makes a delicious and great value supper when served with rice.
Remove excess fat from the lamb and cut into large cubes. Heat a large pan and add the lamb in batches. Once brown remove the lamb with a slotted spoon onto a plate.
Turn down the heat then add the oil, garlic and onion and allow to soften for a few minutes. Mix in the flour, cumin, coriander and cook for 2 minutes.
Next add the wine, tomatoes and tomato puree, 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 of cooking with the mango chutney.
Garnish with sprigs of coriander or mint. Serve with seasoned Greek yoghurt, mixed with 2 teaspoons chopped coriander or mint, and rice.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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