Lamb, coconut & mango pilau

Lamb, coconut & mango pilau

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(40 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

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 2 onions, halved and sliced
    Onion

    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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 700ml hot lamb stock (from a cube is fine)
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 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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emiycurle
10th Oct, 2008
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
9th Oct, 2008
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
13th Jul, 2008
4.05
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
10th Jan, 2008
5.05
This was really nice
saracrofts
29th Dec, 2007
3.05
A very tasty dish. You could stir in some spinach or chard at the end if you fancy a change.
truemana
22nd Dec, 2007
5.05
Fabulously tasty and very easy to do. Went easy on the chilli/curry powder and the children woofed it down
nicolerobinson
12th Dec, 2007
5.05
I've made this recipe with both lamb and chicken and they were both delicious
chrisfiggy
19th Nov, 2007
5.05
this was so tasty and very easy to make
dixonl
2nd Nov, 2007
Loved this!!!

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