Spiced Spring Lamb with Black-Eyed Beans
Slow-cooked lamb neck with aromatic spices, black-eyed beans, and mango chutney, served with a refreshing herbed Greek-style yoghurt.
Estimated Nutrition
Calories
509.1
kcal / serving
3054.5 kcal total
Carbs
33.1g
per serving
198.8 g total
Fat
25.7g
per serving
154.2 g total
Protein
36.4g
per serving
218.4 g total
Cook Time
120
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
2
tbsp
Flour
level
CondimentsSauces
2
tbsp
3
tbsp
Dairy
150
g
LegumesPulses
800
g
Black Eye Beans
two 400g cans, drained and rinsed
Liquids
150
ml
Meat
750
g
Lamb Neck Fillet
excess fat removed, cut into 2cm cubes
NutsSeeds
2
cloves
Garlic
crushed
1
tsp
1
tsp
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground
2
tbsp
Coriander
fresh, chopped
1
unit
Mint
alternative to coriander
OilsFats
3
tbsp
Vegetables
1
piece
Onion
large, sliced
400
g
Chopped Tomato
canned
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14