Mexican Spicy Lamb | Mary Berry

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