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Lamb & mango curry
By Jane Hornby · bbcgoodfood.com
3 hrs 10 min
A spiced coconut curry of tender lamb shoulder with fresh mango, finished with coriander and a drizzle of coconut milk.
| prepPreheat oven to 160°C / 140°C fan | ||||||||
| 2 onions, quartered | Blitz onions, ginger & garlic to paste | Fry paste in oil 10 min | Add spices & tomato purée, fry 2–3 min until aromatic | Stir in lamb, cook until colour changes | Add coconut milk, tomatoes & 100 ml water, simmer | Cover, transfer to oven 160°C / 140°C fan, 1½ hrs | Stir in first mango, cook 1 hr more until lamb tender | Rest 10 min, skim fat, stir in second mango, scatter coriander & drizzle reserved coconut milk |
| thumb-sized piece ginger, peeled and roughly chopped | ||||||||
| 5 garlic cloves | ||||||||
| 1 tbsp vegetable oil | ||||||||
| 1 heaped tsp turmeric | ||||||||
| 2 heaped tsp ground cumin | ||||||||
| 2 heaped tsp ground coriander | ||||||||
| 1 tsp mild chilli powder | ||||||||
| 5 cardamom pods | ||||||||
| 2 tbsp tomato purée | ||||||||
| 800 g trimmed lamb shoulder, cubed | ||||||||
| 400 g can reduced-fat coconut milk (save 2 tbsp for serving) | ||||||||
| 200 g chopped tomato from a can | ||||||||
| 1 ripe mango, sliced | ||||||||
| 1 ripe mango, sliced | ||||||||
| handful fresh coriander | ||||||||
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