Lamb, coconut & mango pilau

Recipe uploaded by

Jane Hornby

7 ratings

Recipe by Jane Hornby

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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.

MAKE IT DIFFERENT

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

Per serving

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

Latest comments and suggestions

• dixonl

  02 November 2007

  dixonl commented on this recipe

  Loved this!!!

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• simone

  04 November 2007

  simone rated this recipe

  

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• chrisfiggy

  19 November 2007

  chrisfiggy rated and commented on this recipe

  

  this was so tasty and very easy to make

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• Robinson Towers

  12 December 2007

  Robinson Towers rated and commented on this recipe

  

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

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• Andys Recipe

  22 December 2007

  Andys Recipe rated and commented on this recipe

  

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

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• Cuileann

  29 December 2007

  Cuileann rated and commented on this recipe

  

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

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• Pewtersfood

  10 January 2008

  Pewtersfood rated and commented on this recipe

  

  This was really nice

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• lucysmum

  13 July 2008

  lucysmum rated and commented on this recipe

  

  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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• redhot

  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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• emily

  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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• Claire

  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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• ratryn

  03 December 2008

  ratryn commented on this recipe

  Absolutely amazing - a firm favourite in our house!

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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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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 10 mins

Cook min 1 hr 40 mins

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)

Per serving

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

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