Lamb, coconut & mango pilau

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• lindsey martin

  10 October 2010

  lindsey martin rated this recipe

  

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• melanie

  11 February 2011

  melanie rated and commented on this recipe

  

  I made this when we had friends over for dinner, it was loved by all four of us, the recipe serves 4, but we all had seconds and polished it all off in one sitting, I'm having a dinner party in a few weeks, and this one is definitely on the menu.

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• kingtwig

  20 February 2011

  kingtwig rated and commented on this recipe

  

  Delicious! The toasted almonds definitely add to it, but I'm not sure about the mango....although it does taste nice and fresh! :o) I'm not sure why people keep saying that theres too much rice though- its a rice dish! Do you mean theres too much rice to the amount of liquid...because its supposed to be just moist, not saucy. Ho hum....different tastes etc :o) Anyway, will definitely be doing this again (and again!). Easy to follow too....but perhaps not when the website crashes halfway through cooking it for the first time! LOL :o) Loved it though!

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• Me

  02 March 2011

  Me rated and commented on this recipe

  

  Love it! Have used it time and time again.

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• Amy Fell

  24 June 2011

  Amy Fell rated and commented on this recipe

  

  Cooked this tonight and is definitely a 5 star meal - my husband couldn't stop eating it! Reduced the ingredients amount down to serve 2 but still some leftovers for tomorrow! This was delicious and I would certainly pass the recipe on! Will be making again!

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• Jessiquaquaqua

  16 August 2011

  Jessiquaquaqua rated and commented on this recipe

  

  Absolutely love this recipe. It went straight from the magazine into my recipe scrap book & I've probably made it 5 or 6 times since. Always lots of 'mmm's. Have also tried with chicken thigh instead of lamb and was equally as tasty, but the lamb ends up so tender and juicy, I much prefer it.

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• danicquinn

  25 November 2011

  danicquinn rated and commented on this recipe

  

  When we made this dish we expected to like it, but we really were amazed by how tasty and tender and complex it was. The lamb neck lost all of its usual toughness and took on a wonderful flavour. It was filling and comforting, and certainly not difficult to make. It reheated well in the microwave. Highly recommended!

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• PumpkinBear

  16 January 2012

  PumpkinBear rated and commented on this recipe

  

  Amaaaaaazing recipe! We all loved it (I tend to double the quantity and it's still wolfed down by 4 fat people LOL!) Didn't change a thing (and I am notorious for tinkering with recipes). Really easy, really tasty - my boyfriend is just about having kittens cos I said that I'm making it for tea again tonight :)

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• dusicka

  12 February 2012

  dusicka rated and commented on this recipe

  

  very tasty, my other half couldn't stop eating (-:

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• Honeybee

  04 May 2012

  Honeybee rated and commented on this recipe

  

  Really lovely dish. Is such a simple recipe but tastes soooo impressive and complicated. Can't wait to cook it again.

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• Honeybee

  11 May 2012

  Honeybee commented on this recipe

  Cooked this again because it was absolutely divine the first time. Didn't have enough lamb so bulked dish out by added butternut at the same time as the meat. It was an an absolute hit again. Just melt-in-the-mouth beautiful.

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• buttercups5

  17 January 2013

  buttercups5 rated and commented on this recipe

  

  loved this, so easy to do, loads of flavour other half asked me to make it again 3 days later, just as good made with the chicken thighs. lovely warmed up the day after too.

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• Mindy Coe

  15 February 2013

  Mindy Coe rated and commented on this recipe

  

  Easy to make and really delicious! I make this all the time now.

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• abster14

  10 March 2013

  abster14 commented on this recipe

  Can anyone confirm whether you'd get the same result with long grain rice?

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• Jan

  20 March 2013

  Jan commented on this recipe

  Could you make this in a slow cooker?

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• PumpkinBear

  19 April 2013

  PumpkinBear commented on this recipe

  Abster14 - it's absolutely fine to use long grain rice (I do all the time - you wouldn't be able to tell the difference). And Jan, yep, it can be done in the slow cooker (have done it before). Just make sure you brown your lamb, onion and spices off first in a frying pan, then pop it in the slow cooker with all the liquids for 4-6 hours on low (depending on how tender you want it), then add your rice for the last hour or so. Works a treat!

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http://www.bbcgoodfood.com/recipes/2333/

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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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