Lamb, coconut & mango pilau

Lamb, coconut & mango pilau

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(42 ratings)

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


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



    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



    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)



    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)


  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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7th Jan, 2020
The recipe states 1 hour cooking however it's 1 hour in the oven followed by another 30 minutes, this is almost 2 hours with the rest of the cooking time
10th Feb, 2017
Loved the flavours. I cooked the rice separately in the coconut milk and added the meat and rice together on serving, delicious!
21st Jun, 2016
Has anyone frozen this after cooking... I imagine it tastes better...but worried about the rice
3rd Jul, 2015
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
2nd Sep, 2014
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.
5th Jul, 2014
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.
26th May, 2014
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.
19th Apr, 2013
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!
20th Mar, 2013
Could you make this in a slow cooker?
10th Mar, 2013
Can anyone confirm whether you'd get the same result with long grain rice?


19th Mar, 2014
My sauce split anyone else have this problem? And any ideas to stop it happening again? Thanks
5th Jul, 2014
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
31st Mar, 2014
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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