Name: Lamb, coconut & mango pilau
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Indian
Ingredients: 1 tbsp sunflower or vegetable oil; 600g lamb neck fillet or shoulder, cut into large cubes; 2 onions halved and sliced; 2 garlic cloves sliced; 3 tbsp curry powder (we used Bombay curry spices); 1 fat red chilli thickly sliced; 400ml can reduced-fat coconut milk; 700ml hot lamb stock (from a cube is fine); 400g basmati rice; 1 medium mango peeled, stoned and sliced; handful coriander chopped; handful toasted flaked almonds (optional)

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Lamb, coconut & mango pilau

Lamb, coconut & mango pilau

Jane Hornby

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Serves 6

Easy

Prep: 10 mins

Cook: 1 hr and 40 mins

Ready in 1 hour 50 minutes

A star rating of 4.7 out of 5.50 ratingsRate

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Try this fragrant and filling one-pot supper that works just as well with beef and chicken

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower or vegetable oil
600g lamb

neck fillet or shoulder, cut into large cubes
2 onions

halved and sliced
2 garlic cloves

sliced
3 tbsp curry powder

(we used Bombay curry spices)
1 fat red chilli

thickly sliced
400ml can reduced-fat coconut milk
700ml hot lamb

stock (from a cube is fine)
400g basmati rice
1 medium mango

peeled, stoned and sliced
handful coriander

chopped
handful toasted flaked almonds

(optional)

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Nutrition: per serving

kcal575
fat24g
saturates13g
carbs67g
sugars0g
fibre4g
protein27g
salt0.82g

low

Method

step 1

Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large, shallow ovenproof pan, tip in the lamb, then fry on a high heat for 5 mins until browned all over. Take out of the pan and set aside. Fry the onions in what’s left of the oil for 5 mins, until starting to soften and turn golden at the edges. Tip in the garlic and curry powder and fry for 1 min more until toasty and aromatic.
step 2

Stir the lamb back in to the pan along with the chilli, coconut milk and stock, then bring to the boil. Cover the pan and place in the oven for 1 hr, until the lamb is completely tender. Alternatively, you can simmer the pan on a low heat for 1 hr on the hob.
step 3

Season to taste, stir in the rice, re-cover pan, then return to the oven or hob for 30 mins until all the liquid has been absorbed. Take off the heat, leave to stand, covered, for 10 mins, then fluff the rice with a fork. Sprinkle with the mango, coriander and almonds, if using, then serve straight from the pan.

RECIPE TIPS

MAKE IT IN 40 MINUTES

Use cubed chicken breast instead of lamb and follow as above. Tip the rice straight into the pan once you’ve added the liquid, cover and cook on a medium heat for 30 mins.

MAKE IT DIFFERENT

Try using cubed stewing steak or whole chicken thighs and cook slowly as above.

Recipe from Good Food magazine, October 2005

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A star rating of 4.7 out of 5.50 ratings

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