This one-pot lamb supper offers minimal effort and fantastic results. It makes a delicious and great value supper when served with rice.


  • 2lb (1kg) neck lamb fillet

  • 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

  • 2 x 14oz (400g) can black eyed beans or cannelloni beans

  • 4 tablespoons mango chutney

  • Fresh coriander or mint

  • 5 oz carton Greek yoghurt


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Drain and rinse the beans, add to the lamb about 10 mins before the end of cooking with the mango chutney.

  • 5.

    Garnish with sprigs of coriander or mint. Serve with seasoned Greek yoghurt, mixed with 2 teaspoons chopped coriander or mint, and rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 651kj
  • Fat Total 21g
  • Saturated Fat 6g
  • Protein 54g
  • Carbohydrate 42g
  • Sugar 23g
  • Sodium 1607mg

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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