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Lamb, coconut & mango pilau

Lamb, coconut & mango pilau

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(32 ratings)

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

Easy

Serves 6
Try this fragrant and filling one-pot supper that works just as well with beef and chicken

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal575
  • fat24g
  • saturates13g
  • carbs67g
  • sugars0g
  • fibre4g
  • protein27g
  • salt0.82g
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Ingredients

  • 1 tbsp sunflower or vegetable oil
  • 600g lamb neck fillet or shoulder, cut into large cubes

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 onions, halved and sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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)

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 400g basmati rice
  • 1 medium mango, peeled, stoned and sliced
  • handful coriander, chopped
  • handful toasted flaked almonds (optional)

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.

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Comments, questions and tips

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Comments (38)

BrianMelanie55's picture

Has anyone frozen this after cooking... I imagine it tastes better...but worried about the rice

broadhaven's picture
5

Great meal tonight. I was a bit concerned when I was cutting up the neck fillet as it was a bit fatty but by the time I gave it a slow cook it was very tender. I only had brown basmati rice in and it took a bit longer to cook than white. Will definitely do this recipe again. Thanks GF

beckyboo999's picture

Made this last night, absolutely delicious!!! Used all the correct quantities but I would say this serves 4 rather than 6 as a main meal.

Sidhe's picture
5

Love, love, love this recipe. A real favourite in our house. I prefer to use a bit less rice than stated in the recipe - 300g not 400g and use tikka masala curry powder. The mango/toasted almonds/coriander finishings make the dish for me.

fairystoryteller's picture
1.25

I was looking forward to trying this after reading all the positive comments below but I really failed to see what all the fuss was about! I thought it lacked flavour and the mango was a bit much. Despite rinsing the rice the end result was rather stodgy. Maybe the curry powder I used was at fault (I used Sainsbury's medium curry powder). Husband and daughter enjoyed it but I won't be making this again.

pisteuomen's picture
5

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!

janwelch's picture

Could you make this in a slow cooker?

abster14's picture

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

mindycoe's picture
5

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

terrie69's picture
5

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.

sameshrie's picture
5

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.

sameshrie's picture
5

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

dusicka's picture
5

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

pisteuomen's picture
5

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 :)

danicquinn's picture
5

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!

jessiquaquaqua's picture
5

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.

amybelle123's picture
5

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!

lucy3397's picture
5

Love it! Have used it time and time again.

kingtwig's picture
5

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!

merrysee's picture
5

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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Questions (3)

Bentleybird's picture

My sauce split anyone else have this problem? And any ideas to stop it happening again? Thanks

Sidhe's picture
5

Agree it's the reduced fat milk - but I prefer to use this as find the full fat too strong a flavour. If you take the pot out of the oven and give it a good stir a couple of times in the first cooking period it should come back together. Make sure the oven isn't too hot and the lid is tightly on too - seems to stop it happening for me.

goodfoodteam's picture

Hi there. This may be because the recipe contains half fat coconut milk, which can sometimes split when cooking. Although this doesn't look great it is perfectly fine to eat, however if you don't need the recipe to be lower fat then use the full fat coconut milk next time and it shouldn't split.

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