Lamb, coconut & mango pilau

Lamb, coconut & mango pilau

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(25 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 40 mins Ready in 1 hour 50 minutes

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
575
protein
27g
carbs
67g
fat
24g
saturates
13g
fibre
4g
sugar
0g
salt
0.82g

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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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.

Recipe from Good Food magazine, October 2005

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Comments

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

melanieday's picture

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!

ratryn's picture

Absolutely amazing - a firm favourite in our house!

claireannmoran's picture

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

emiycurle's picture

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.

minkx1's picture

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.

trenethick's picture
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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.

pewter's picture
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This was really nice

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

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

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

chrisfiggy's picture
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this was so tasty and very easy to make

dixonl's picture

Loved this!!!

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