Lamb & mango curry

Name: Lamb & mango curry
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 onions, quartered; 1 thumb-sized ginger, peeled and roughly chopped; 5 garlic cloves; 1 Tbsp vegetable oil; 1 teaspoon turmeric (see tip, below); 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon mild chilli powder; 5 cardamom pods; 2 Tbsps tomato purée; 800 grams trimmed lamb shoulder, cubed; 400 grams reduced-fat coconut milk (save 2 tbsp for serving); 200 grams chopped tomato from a can; 2 ripe mangoes, sliced; 1 handful coriander; 1 serving rice, chutneys and pickle

Lamb & mango curry might be just the Indian recipe you are searching for. One portion of this dish contains approximately 20g of protein, 23g of fat, and a total of 357 calories. For $2.48 per serving, you get a main course that serves 6. Head to the store and pick up lamb shoulder, tomato from a can, vegetable oil, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 2 hours and 55 minutes.

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Put the onions, ginger and garlic in a food processor and blitz to a paste. If you dont have a processor, just chop very finely.

Ingredients you will need

Garlic

Ginger

Onion

Equipment you will use

Food Processor

Heat the oil in a deep flameproof casserole dish and fry the paste for 10 mins.

Ingredients you will need

Cooking Oil

Equipment you will use

Casserole Dish

Add some salt, the spices and tomato pure, then fry for 2-3 mins more until aromatic.

Ingredients you will need

Spices

Tomato

Salt

Stir in the lamb and cook for a few mins until it changes colour all over it doesnt 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 1 hrs.

Ingredients you will need

Coconut Milk

Tomato

Water

Lamb

Equipment you will use

Oven

Stir in half the mangoes, and cook for 1 hr more until the lamb is melting and tender. When its 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.

Ingredients you will need

Coconut Milk

Coriander

Mango

Curry Powder

Lamb

Serve with rice, chutneys and pickles of your choice.

Ingredients you will need

Pickles

Rice

Equipment

Oven

Food Processor

Casserole Dish

Ingredients

Servings:

onions, quartered 1

thumb-sized ginger, peeled and roughly chopped 5

garlic cloves 1Tbsp

vegetable oil 1teaspoon

turmeric (see tip, below)2teaspoons

ground cumin 2teaspoons

ground coriander 1teaspoon

mild chilli powder 5

cardamom pods 2Tbsps

tomato purée 800grams

trimmed lamb shoulder, cubed 400grams

reduced-fat coconut milk (save 2 tbsp for serving)200grams

chopped tomato from a can 2

ripe mangoes, sliced 1handful

coriander 1serving

rice, chutneys and pickle

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Pfaffl Zeiseneck Gruner Veltliner. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 16 dollars per bottle.