Lamb, coconut & mango pilau

Lamb, coconut & mango pilau

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(44 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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10th Mar, 2013
Can anyone confirm whether you'd get the same result with long grain rice?
15th Feb, 2013
Easy to make and really delicious! I make this all the time now.
17th Jan, 2013
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.
11th May, 2012
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.
4th May, 2012
Really lovely dish. Is such a simple recipe but tastes soooo impressive and complicated. Can't wait to cook it again.
12th Feb, 2012
very tasty, my other half couldn't stop eating (-:
16th Jan, 2012
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 :)
25th Nov, 2011
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!
16th Aug, 2011
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.
24th Jun, 2011
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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