Lamb & Mango Curry Recipe: A New Culinary Experience

Do you want a new and moist dish to warm your dinner? This Lamb & Mango Curry recipe blends a juicy meat cut of lamb shoulder with succulent mango and spices – a delight for the senses that’s great for lunch or dinner. You are in for a treat, as the steps to prepare this amazing curry are effortless. Come on then, let’s make this curry together with the following simple directions!

Ingredients for Lamb & Mango Curry

• 2 onions, cut into quarters.
• One ginger as big as the thumb, washed and cut into pieces.
• Five cloves of garlic.
• A tablespoon of vegetable oil.
• One heaped teaspoon of turmeric.
• Two heaped teaspoons of cumin powder.
• Two heaped teaspoons of coriander powder.
• One teaspoon mild chili powder.
• Five cardamom pods.
• Two tablespoons of puree made from tomatoes.
• 800 grams of boned and cubed lamb shoulder.
• 400ml can of coconut milk (1/2 – 75ml will be reserved for serving).
• Can of 200 climate tomatoes.
• Two mangoes, enucleated and cut into half circles.

For garnish:

• Twigs of coriander to go with the screws.
• As accompaniments, rice, chutneys, and pickles of Indian cuisine.

Stepwise Instructions to Prepare Lamb & Mango Curry

Step 1: Prepare the Base

1. Turn the oven on to 160 degrees Celsius/140 for gas mark 3.
2. In a food processor, combine the onions, ginger, and garlic, and process to form a paste. Alternatively, finely chop the ingredients in case a processor is not available.
3. In a medium hot deep flameproof casserole, heat the vegetable oil. Place the paste in the casserole and fry for 10 minutes.
4. In the dish add salt, turmeric, cumin, coriander, chili powder, and tomato purée, fry for another 2-3 minutes till fragrant.

Step 2: Prepare the Meat

1. Add the cubed lamb, stirring occasionally until it changes color in a few minutes, but do not brown it.
2. Add coconut milk, chopped tomatoes, and then 100ml of water. Allow the mixture to simmer.
3. With a lid leaving a gap for steam to escape, cover the casserole and put it in the oven for 1½ hours.

Step 3: Include Mangoes and Curry

1. Add the first half of the sliced mangoes after the initial cooking time and cook an hour longer until the lamb is tender.
2. When ready, remove from the oven and let the curry rest for 10 minutes. Remove the excess fat from the top.
3. Partly stir in the remaining mango slices and garnish with fresh coriander and the reserved coconut milk.

Step 4: Serve your Curry

1. Accompany the Lamb & Mango Curry with rice, some chutneys & pickles for a wholesome meal full of flavors.

Tips for Cooking Awesome Lamb & Mango Curry

• Adjust Spice Levels: You can always change the quantity of chili powder in this recipe depending on how spicy you like it.
• Using Fresh Ingredients: You may want to use fresh mangoes for this dish; however, frozen mangoes can help in times of need with lack of fresh mangoes.
• Pairing Suggestions: The curry goes well with naan bread and also with basmati rice and forms a complete meal.

Lamb & Mango Curry can be easily prepared and will definitely add an interest in flavors to your kitchen. Whether it’s treating the family for dinner or swaying guests off their feet, this is an evergreen dish that would never wear away from the favorites. Happy Cooking!