Lamb, coconut & mango pilau

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• 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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• Melanie Day

  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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• Louise

  03 May 2009

  Louise rated and commented on this recipe

  

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

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• MsSi

  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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• Kees

  13 November 2009

  Kees rated and commented on this recipe

  

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

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• karenjay

  09 March 2010

  karenjay rated this recipe

  

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• karenjay

  31 March 2010

  karenjay commented on this recipe

  This is one of my favourite recipes & really adaptable too. I have swaped the lamb for chicken, & if I don't have a fresh mango I used dried fruit or raisins. Also, if in a rush the whole thing can be speeded up by adding the rice as soon as the other ingredients are in.

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• Jude

  27 August 2010

  Jude rated and commented on this recipe

  

  We loved this. Made it with boneless chicken thighs and it was delicious

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• lindsey martin

  10 October 2010

  lindsey martin commented on this recipe

  Make this time and time again as it is a family favourite. My son now also makes it in his uni house as it is a great one pot dish.

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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

Preparation and cooking times

Prep 10 mins

Cook 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 27.0g, carbohydrate 67.0g, fat 24.0 g, saturated fat 13.0g, fibre 4.0g, salt 0.82 g

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