Slow-cooked lamb and mango curry

Curry recipes Sep 19, 2021

  • Serves 4
  • 10 mins to prepare and 2 hrs 30 mins to cook
  • 710 calories / serving
  • Freezable

Ingredients

  • ½ tbsp vegetable oil
  • 2 red onions
  • 2 garlic cloves, crushed
  • 3cm piece ginger, peeled and finely grated
  • 100g tikka curry paste
  • 1 cinnamon stick
  • 600g diced lamb shoulder
  • 15g fresh coriander, leaves roughly chopped, stalks finely chopped
  • 2 x 400g tins chopped tomatoes
  • 1 beef stock cube, made up to 250ml
  • 1 large mango, stoned, peeled and cubed
  • 320g basmati rice
  • 120g 0% fat natural yogurt, to serve

Directions

  1. In a large, covered saucepan, heat the oil over medium-high heat.
  2. Cook the onions for 8-10 minutes, or until they are tender.
  3. Cook for 1 minute after adding the garlic and ginger.
  4. Cook for 2 minutes, stirring constantly, before adding the cinnamon, lamb, and 1 tablespoon coriander stalks.
  5. To color the lamb, cook for 4-5 minutes. Season with salt and pepper, then cover and decrease the heat to low.
  6. Cook, stirring periodically, for 2 hours, or until the lamb is tender.
  7. Cook for 15 minutes after adding the mango and most of the coriander leaves.
  8. Meanwhile, cook the rice according to the package directions. Serve the curry over rice and yogurt, garnished with the remaining coriander leaves.

Tip: Make the curry up to 2 days ahead of time and store it in the freezer for up to 2 months.

Tags

Master Chef

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