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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.

DinnerLambHigh ProteinSlow CookedMiddle Eastern Inspired
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
Tomato Puré
3
tbsp
Mango Chutney
Dairy
150
g
Greek-Style Yogurt
LegumesPulses
800
g
Black Eye Beans
two 400g cans, drained and rinsed
Liquids
150
ml
Dry White Wine
Meat
750
g
Lamb Neck Fillet
excess fat removed, cut into 2cm cubes
NutsSeeds
2
cloves
Garlic
crushed
1
tsp
Ground Cumin
1
tsp
Ground Coriander
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
Sunflower Oil
Vegetables
1
piece
Onion
large, sliced
400
g
Chopped Tomato
canned

Method

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