Lamb, coconut & mango pilau

Lamb, coconut & mango pilau

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(43 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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20th Feb, 2011
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!
11th Feb, 2011
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.
10th Oct, 2010
Make this time and time again as it is a family favourite. My son now also makes it in his uni house as it is a great one pot dish.
27th Aug, 2010
We loved this. Made it with boneless chicken thighs and it was delicious
31st Mar, 2010
This is one of my favourite recipes & really adaptable too. I have swaped the lamb for chicken, & if I don't have a fresh mango I used dried fruit or raisins. Also, if in a rush the whole thing can be speeded up by adding the rice as soon as the other ingredients are in.
13th Nov, 2009
Great recipe. I added some curry powder, delicious!!
9th May, 2009
Lovely, me n my boyfriend totally loved this, however I felt there's too much time will slightly reduce the amount of rice
3rd May, 2009
Really lovely. I used ready prepared mango in a jar as i find the ripeness of fresh mango too unpredictable
12th Feb, 2009
This meal was easy to cook, we did it the quicker way on the pan. The sauce was tasty and rich like a risotto, a clear winner with my boyfriend who had seconds!
3rd Dec, 2008
Absolutely amazing - a firm favourite in our house!


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