Trim excess fat from the lamb and cut it into 2cm cubes.
Heat a large non-stick frying pan over high heat.
Add oil and brown the lamb pieces in batches.
Transfer the browned lamb to a plate using a slotted spoon.
Sauté the garlic and onion in the remaining oil until softened.
Lower the heat and stir in the flour and spices for one minute.
Stir in the wine, chopped tomatoes, and tomato purée before returning the meat to the pan.
Bring the mixture to a boil while stirring well.
Season, cover, and simmer on low heat or bake at 160°C for 1.5 to 2 hours until tender.
Drain and rinse the black-eyed beans.
Add the beans and mango chutney to the lamb 10 minutes before finishing.
Taste and adjust the seasoning.
Garnish with fresh sprigs of coriander or mint.
Serve with Greek-style yoghurt mixed with chopped herbs.