Fruity Welsh Lamb curry with Christmas spices and mango

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Monday 8th June 2015


  • 450g (1lb) lean Welsh Lamb shoulder cubes
  • 15ml (1tbsp) oil
  • 1 onion, roughly chopped
  • 2 cloves garlic, crushed
  • 30ml (2tbsp) garam masala
  • 300ml (1/2pt) lamb stock
  • 5ml (1tsp) cinnamon
  • 2.5ml (½tsp) mixed spice
  • 30ml (2tbsp) mango chutney
  • 1 ripe mango, peeled and cut into chunks
  • sliced red onions and chopped fresh coriander to garnish


  1. Preheat oven to Gas Mark 4, 180ºC, 350ºF.
  2. Heat the oil in a large ovenproof pan or casserole pot.
  3. Next, add the lamb cubes and brown on all sides. Add the onion and garlic and continue to cook for 1-2 minutes.
  4. Add the curry powder and spices, coating all the ingredients.
  5. Add all remaining ingredients and bring to the boil. Cover with lid or foil and place in preheated oven for 1½-2 hours until meat is tender and sauce thickened. 10 minutes before the end of cooking add the mango.
  6. Serve with poppadoms and scatter with red onion and coriander.

Recipe Information

Serves 4
Calories 283 kcals
Cooking Time

Nutrition Information

  • Calories 283 kcal
  • Energy 1182kj
  • Fat 14g
  • Saturates 0.5g
  • Salt 0.9g
  • Iron 2.5mg
  • 5-a-day 0.5

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