Ingredient:
1 kg (2 lb) lamb neck fillet, trimmed and cut into 2.5 cm (1 in) cubes
30 g (1 oz) butter
1 tbsp sunflower oil
1 large Spanish onion, sliced
2 large garlic cloves, crushed
1 tbsp plain flour
1*400 g can chopped tomatoes
150 ml (1/4 pint) lamb or chicken stock
Grated zest and juice of 1 lime
2 tbsp mango chutney
60 g (2 oz) creamed coconut, chopped
250 g (8 oz) Greek yogurt
Coriander sprigs, to garnish
Salt and black pepper

Spice mix:
2.5 cm (1 in) piece of fresh root ginger, peeled and grated
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp mild curry powder

Method:
Toss the meat in the spice mix, and season with salt and pepper.

Melt the butter with the oil in a large flameproof casserole. When the butter is foaming, add the lamb In batches, and cook over a high heat for about 5 minutes until browned all over.

Lift out with a slotted spoon and set aside. Lower the heat, add  the onion and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not colured.

Sprinkle in the flour and cook, stirring, for 1 minute. Add the tomatoes, stock, lime zest and juice, and chutney, and season with salt and pepper. Bring to a boil, stirring.

Return the lamb to the casserole, add the coconut, and bring back to a boil. Cover and cook in a preheated oven at 160c (140c fan, Gas 3) for 2 hours or until the lamb is tender.

Stir in the yogurt and taste for seasoning. Garnish with coriander before serving.