Lamb & Mango Curry


1/2 tsp vegetable oil

2 red onions
2 garlic cloves, crushed
3 cm piece of ginger, peeled and finely grated
100 g tikka curry paste
1 cinnamon stick
600 g diced lamb shoulder
15 g fresh coriander, leaves roughly chopped
2 x 400g tins of chopped tomatoes
1 beef stock cube, made up to 250ml
1 large mango, stoned, peeled and cubed
320 g basmati rice
120 g natural yoghurt to serve

1- Heat the oil in a large, lidded saucepan over a medium/high heat. Fry the onions for 8 to 10 mins until soft.
2- Add the garlic and ginger, cook for 1 minute. Stir in the curry paste and cook for 2 minutes, stirring, then add the cinnamon, lamb and 1 tbsp of coriander stalks. Cook for 4 to 5 minutes to colour the lamb.
3- Add the tomatoes and stock, season, cover and reduce the heat to low. Cook for 2 hours, stirring occasionally, until the lamb is tender.
4- Stir in the mango and most if the coriander leaves, cook for 15 minutes.
5- Meanwhile, cook the rice to packet instructions.
6- Scatter the curry with the remaining coriander leaves, then serve with the rice and yoghurt.

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