Name: Lamb & mango curry
Prep time: 10 min
Cook time: 2 h 45 min
Total time: 2 h 55 min
Yield: 6
Cuisine: Indian
Ingredients: 2 onions quartered; thumb-sized piece ginger peeled and roughly chopped; 5 garlic cloves; 1 tbsp vegetable oil; 1 heaped tsp turmeric (see tip, below); 2 heaped tsp ground cumin; 2 heaped tsp ground coriander; 1 tsp mild chilli powder; 5 cardamom pods; 2 tbsp tomato purée; 800g trimmed lamb shoulder, cubed; 400g can reduced-fat coconut milk (save 2 tbsp for serving); 200g chopped tomato from a can; 2 ripe mangoes sliced; handful coriander; rice, chutneys and pickle of your choice

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Lamb & mango curry

Lamb & mango curry

Jane Hornby

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Serves 6

Easy

Prep: 10 mins

Cook: 2 hrs and 45 mins

A star rating of 4.8 out of 5.20 ratingsRate

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You can't beat a big hearty curry for a crowd. Serve this tomato-based spice pot with green chillies on the side for those who like things really spicy

Freezable

Gluten-free

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Alternatives

Complete the dish

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Spiced rice

A star rating of 5 out of 5.11 ratings

Sambar

A star rating of 2.4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

2 onions

quartered
thumb-sized piece ginger

peeled and roughly chopped
5 garlic cloves
1 tbsp vegetable oil
1 heaped tsp turmeric

(see tip, below)
2 heaped tsp ground cumin
2 heaped tsp ground coriander
1 tsp mild chilli powder
5 cardamom pods
2 tbsp tomato purée
800g trimmed lamb

shoulder, cubed
400g can reduced-fat coconut milk

(save 2 tbsp for serving)
200g chopped tomato

from a can
2 ripe mangoes

sliced

To serve

handful coriander
rice, chutneys and pickle

of your choice

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Nutrition: per serving

kcal421
fat23g
saturates11g
carbs18g
sugars15g
fibre3g
protein34g
salt0.4g

Method

step 1

Heat oven to 160C/140C fan/gas 3. Put the onions, ginger and garlic in a food processor and blitz to a paste. If you don’t have a processor, just chop very finely. Heat the oil in a deep flameproof casserole dish and fry the paste for 10 mins. Add some salt, the spices and tomato purée, then fry for 2-3 mins more until aromatic.
step 2

Stir in the lamb and cook for a few mins until it changes colour all over – it doesn’t need to brown. Tip in the coconut milk, tomatoes and 100ml water, and bring to a simmer. Cover with a lid, leaving a gap for some steam to escape, and transfer to the oven for 1½ hrs.
step 3

Stir in half the mangoes, and cook for 1 hr more until the lamb is melting and tender. When it’s ready, let the curry sit for 10 mins, then spoon off any excess fat from the top. Partly stir in the remaining mangoes, scatter with the coriander and drizzle with the reserved coconut milk. Serve with rice, chutneys and pickles of your choice.

RECIPE TIPS

WANT TO USE CURRY PASTE INSTEAD?

If you’d rather use a curry paste instead of the spices, that’s fine. Choose a medium-heat paste and add to the pan with the tomato purée.

Recipe from Good Food magazine, December 2013

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A star rating of 4.8 out of 5.20 ratings

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