Cut lamb neck fillet into bite-sized chunks, dust with a little seasoned flour and brown all over in hot olive oil.
Drain and set aside. In the same pan, fry a chopped onion and a crushed clove of garlic until softened, then add
a tsp ground cumin and a tsp ground coriander and fry these together for a minute or two. Stir in a small glass
of dry white wine and 3-4 skinned and chopped tomatoes together with a Tbs tomato purée. For a bit of extra spiciness,
you could also add a deseeded red chilli, left whole. Return the lamb to the pan, bring to the boil and simmer very gently
for 90 minutes, until the lamb is very tender. You could also cook this in a 160°C oven for the same time. When the lamb
is done, add a drained can of black-eyed beans, together with 2 Tbs mango chutney and cook together for another 10 minutes
or so. Serve with a green salad and Greek yogurt seasoned with crushed coriander seeds.