Lamb & mango curry

Lamb & mango curry

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(7 ratings)

Prep: 10 mins Cook: 2 hrs, 45 mins

Easy

Serves 6
You can't beat a big hearty curry for a crowd. Serve this tomato-based spice pot with green chillies on the side for those who like things really spicy

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal421
  • fat23g
  • saturates11g
  • carbs18g
  • sugars15g
  • fibre3g
  • protein34g
  • salt0.4g
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Ingredients

  • 2 onions, quartered
    Onion

    Onion

    un-yun

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

  • thumb-sized piece ginger, peeled and roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 5 garlic cloves
  • 1 tbsp vegetable oil
  • 1 heaped tsp turmeric (see tip, below)
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 heaped tsp ground cumin
  • 2 heaped tsp ground coriander
  • 1 tsp mild chilli powder
  • 5 cardamom pods
  • 2 tbsp tomato purée
  • 800g trimmed lamb shoulder, cubed
    Lamb

    Lamb

    laam

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

  • 400g can reduced-fat coconut milk (save 2 tbsp for serving)
  • 200g chopped tomato from a can
  • 2 ripe mangoes, sliced

To serve

  • handful coriander
  • rice, chutneys and pickle of your choice

Method

  1. Heat oven to 160C/140C fan/gas 3. Put the onions, ginger and garlic in a food processor and blitz to a paste. If you don’t have a processor, just chop very finely. Heat the oil in a deep flameproof casserole dish and fry the paste for 10 mins. Add some salt, the spices and tomato purée, then fry for 2-3 mins more until aromatic.

  2. Stir in the lamb and cook for a few mins until it changes colour all over – it doesn’t need to brown. Tip in the coconut milk, tomatoes and 100ml water, and bring to a simmer. Cover with a lid, leaving a gap for some steam to escape, and transfer to the oven for 1½ hrs.

  3. Stir in half the mangoes, and cook for 1 hr more until the lamb is melting and tender. When it’s ready, let the curry sit for 10 mins, then spoon off any excess fat from the top. Partly stir in the remaining mangoes, scatter with the coriander and drizzle with the reserved coconut milk. Serve with rice, chutneys and pickles of your choice.

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Comments, questions and tips

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gbnewmanb
22nd Dec, 2015
This was easy and it was lush. Highly recommended.
keithandjackie
23rd Oct, 2015
5.05
So so yummy. Got friends coming over tonight. Prepared this am and it tastes divide. Only started making curries a few weeks ago and I'm now addicted !
katgro1
24th Aug, 2015
5.05
This is absolutely delicious. My husband loves it and even my two year old has it as its not too spicy. Will definitely make it more often.
lovelyamanda
6th Sep, 2014
5.05
Really delicious and really easy to make. I like my curry hot so threw a few chopped birds eye chillies in with the spices. Absolutely lovely.
AnnSt
21st Apr, 2014
This is delicious and all the prep is in advance so it is great for friends. I served it with the cumin flatbread recipe from GF (used ordinary sr flour not gluten free) (and use less water than it says in the flat bread recipe!). A definite huge success.
JuliusGroove
10th Mar, 2014
If I were to sub the lamb for pork would I need to cook for less time?
Jadeyjade86
11th Feb, 2014
4.05
I made this in the slow cooker, it was lovely. I think I will add some lentils to it next time to bulk it out as there was a lot of sauce.
catie74
2nd Mar, 2016
If you cooked it in your slow cooker then you always need to reduce the amount if liquid so this was probably why you found you had a lot of sauce
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