• 1 onion quartered
  • Thumb sized piece of ginger peeled
  • 5 garlic cloves
  • 1 tbsp vegetable oil
  • 1 heaped tsp turmeric
  • 2 heaped tsp ground cumin and ground coriander
  • 1 tsp mild chilli powder
  • 5 cardamom pods green
  • 2tbsp tomato purée
  • 800g/1lb 12oz trimmed lamb shoulder cubed
  • 400g tin of cocoanut milk ( leave 2 tbsp for serving)
  • 200g/7oz chopped tomatoes from a can
  • 2 ripe mangoes sliced
  • (TO SERVE ) Handful of coriander
  • Rice chutney and pickles of your choice


  • STEP 1
    Heat oven to 160c/140c fan/ gas 3 Put the onions ginger and garlic in a food processor and blitz to a paste or 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 2-3mins more until aromatic
  • STEP 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 11/2 hrs
  • STEP 3
    Stir in half the mangoes and cook for 1hr more until the lamb is melting and tender.When it's ready let the curry sit for 10 mins then spoon off the oil and swirl the cocoanut milk in and coriander and the rest of the mango.

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