Lamb, coconut & mango pilau

Lamb, coconut & mango pilau

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook min 1 hr 40 mins

Ready in 1 hour 50 minutes
Freezable

Method

  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.
  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.
  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.
Try

MAKE IT DIFFERENT

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

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.

Per serving

575 kcalories, protein 27g, carbohydrate 67g, fat 24 g, saturated fat 13g, fibre 4g, salt 0.82 g

Recipe from Good Food magazine, October 2005.

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Latest comments and suggestions

  • 02 November 2007

    dixonl commented on this recipe

    Loved this!!!

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  • 04 November 2007

    simone rated this recipe

    3 stars

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  • 19 November 2007

    chrisfiggy rated and commented on this recipe

    5 stars

    this was so tasty and very easy to make

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  • 12 December 2007

    Robinson Towers rated and commented on this recipe

    5 stars

    I've made this recipe with both lamb and chicken and they were both delicious

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  • 22 December 2007

    Andys Recipe rated and commented on this recipe

    5 stars

    Fabulously tasty and very easy to do. Went easy on the chilli/curry powder and the children woofed it down

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  • 29 December 2007

    Cuileann rated and commented on this recipe

    3 stars

    A very tasty dish. You could stir in some spinach or chard at the end if you fancy a change.

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  • 10 January 2008

    Pewtersfood rated and commented on this recipe

    5 stars

    This was really nice

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  • 13 July 2008

    lucysmum rated and commented on this recipe

    4 stars

    I really loved this dish but I feel there is too much rice.I will have to experiment next time and adjust the rice and liquid.I used one of Pataks curry paste, which I already had in the fridge.I took the seeds out of the chilli,also I didn't have a fresh mango so I used canned mango instead.

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  • 09 October 2008

    redhot commented on this recipe

    This dish is just perfect for a boys/girls night in. The lamb works perfectly with all the flavours of the curry and the meat is so soft and succulent. It is so easy to cook as everything is done in the one pot however, it does take a long time to cook (1 1/2 hours) so plan this one in advance if doing it for a dinner party. I am now going to experiment with other meats to see how they work with this recipe.

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  • 10 October 2008

    emily commented on this recipe

    Will make again as everyone enjoyed. I used leftover pork fillet so added cooked meat when i had softened onions then added rice with the liquid. Was a quick alternative.

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  • 06 November 2008

    Claire commented on this recipe

    Very, very nice. We all (4 of us - kids included) liked this. Easy to make too.

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  • 03 December 2008

    ratryn commented on this recipe

    Absolutely amazing - a firm favourite in our house!

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  • 12 February 2009

    Melanie Day commented on this recipe

    This meal was easy to cook, we did it the quicker way on the pan. The sauce was tasty and rich like a risotto, a clear winner with my boyfriend who had seconds!

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  • 03 May 2009

    Louise rated and commented on this recipe

    5 stars

    Really lovely. I used ready prepared mango in a jar as i find the ripeness of fresh mango too unpredictable

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  • 09 May 2009

    MsSi commented on this recipe

    Lovely, me n my boyfriend totally loved this, however I felt there's too much rice..next time will slightly reduce the amount of rice

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  • 13 November 2009

    Kees rated and commented on this recipe

    5 stars

    Great recipe. I added some curry powder, delicious!!

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook min 1 hr 40 mins

Ready in 1 hour 50 minutes
Freezable

So quick to prepare - then leave it to cook

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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Per serving

575 kcalories, protein 27g, carbohydrate 67g, fat 24 g, saturated fat 13g, fibre 4g, salt 0.82 g

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