Sweet spiced lamb

Name: Sweet spiced lamb
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Ingredients: 1/2 tbsp. olive oil; 700 g (1/2 lb) lamb neck fillet, cut into thick rounds; 1 large Spanish onion, roughly chopped; 1 large sweet potato, cut into large chunks; 5 cm (2in) piece fresh root ginger, finely grated; 2 tbsp. mild curry paste; 1 tbsp. ground paprika; 150 mL (1/4 pint) white wine; 400 g can chopped tomatoes; 3 tbsp. mango chutney; 100 g (3 1/2oz) baby spinach leaves

Try this delicious melt-in-the-mouth lamb dish

By The GH Kitchen TeamPublished: 12 October 2005

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Food, Dishware, Tableware, Dish, Plate, Cuisine, Meal, Serveware, Meat, Beef,

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Yields:

Prep Time:

15 mins

Cook Time:

2 hrs

Total Time:

2 hrs 15 mins

Ingredients

1/2 tbsp. olive oil
700 g (1/2 lb) lamb neck fillet, cut into thick rounds
1 large Spanish onion, roughly chopped
1 large sweet potato, cut into large chunks
5 cm (2in) piece fresh root ginger, finely grated
2 Tbsp. mild curry paste
1 Tbsp. ground paprika
150 ml (1/4 pint) white wine
400 g can chopped tomatoes
3 Tbsp. mango chutney
100 g (3 1/2oz) baby spinach leaves

Directions

1. Step 1
  Preheat the oven to 170ºC (150ºC fan) mark 3. Heat the oil in a shallow, ovenproof casserole over a medium heat and fry the lamb for 6-8min until browned on all side. Remove from the casserole and set aside.
2. Step 2
  Add the onion, sweet potato and ginger and fry in the lamb juices for 4-5min until the onion is golden - add a little water if it starts to stick. Stir in the curry paste and paprika and fry for 1min, then return the lamb to the casserole.
3. Step 3
  Add the wine, tomatoes, chutney and 150ml (¼ pint) water. Bring to the boil, then season and cover for 1 ½ hr or until the lamb is meltingly tender. Stir in the baby spinach leaves just before serving.

Per Serving:

Calories: 470
Total carbs: 25 g
Total fat: 23 g
Saturated fat: 8 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time