Lamb, coconut & mango pilau

6 servings 600 kcal or less basmati rice coconut milk curry powder lamb lamb curry mains make ahead mango mangoes one pot curry over an hour red chilli red chillies rice and pork dish

N/A

Source

Ingredients

1 tbsp sunflower or vegetable oil

600g lamb neck fillet or shoulder, cut into large cubes

2 onions , halved and sliced

2 garlic cloves , sliced

3 tbsp curry powder (we used Bombay curry spices)

1 fat red chilli , thickly sliced

400ml can reduced-fat coconut milk

700ml hot lamb stock (from a cube is fine)

400g basmati rice

1 medium mango , peeled, stoned and sliced

handful coriander , chopped

handful toasted flaked almonds (optional)

Method

Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large, shallow ovenproof pan, tip in the lamb, then fry on a high heat for 5 mins until browned all over. Take out of the pan and set aside. Fry the onions in what’s left of the oil for 5 mins, until starting to soften and turn golden at the edges. Tip in the garlic and curry powder and fry for 1 min more until toasty and aromatic.

Stir the lamb back in to the pan along with the chilli, coconut milk and stock, then bring to the boil. Cover the pan and place in the oven for 1 hr, until the lamb is completely tender. Alternatively, you can simmer the pan on a low heat for 1 hr on the hob.

Season to taste, stir in the rice, re-cover pan, then return to the oven or hob for 30 mins until all the liquid has been absorbed. Take off the heat, leave to stand, covered, for 10 mins, then fluff the rice with a fork. Sprinkle with the mango, coriander and almonds, if using, then serve straight from the pan.