Welsh Lamb and Mango Curry


  1. In a large ovenproof pan or casserole dish, heat the oil. Add lamb cubes, garlic and onions. Brown off the meat then add curry paste, stir well. Add butternut squash.
  2. Pour in lamb stock and mango chutney, and place in oven with lid on for 1½-2 hours or until meat is tender.
  3. Meanwhile prepare dumplings: Mix together self raising flour with suet, boiled and mashed sweet potatoes and fresh coriander. Bind together with a little water and then make into about 8-10 balls, chill.
  4. Remove lid, add dumplings and mango chunks to curry 20 minutes before end of cooking and return to the oven uncovered.
  5. Serve the curry with boiled rice and dumplings.

Recipe Information

Serves 4
Calories 812 kcals
Cooking Time


  • 450g (1lb) lean Welsh lamb shoulder, cut into large chunks
  • 1tbsp oil
  • 2 cloves garlic, crushed
  • 2 onions, peeled and cut into quarters
  • 2tbsp rogan josh or medium curry paste
  • ½ butternut squash, peeled & cut into chunks (about 350g)
  • 300ml (½pt) lamb stock
  • 2tbsp mango chutney
  • 1 fresh mango, peeled & cut into chunks
  • 200g (7oz) self raising flour
  • 75g (3oz) suet
  • 2 medium sized sweet potatoes, boiled, cooked & mashed
  • 2tbsp fresh coriander, chopped

Nutrition Information

  • Calories 812 kcal
  • Energy 3403kj
  • Fat 43.1g
  • Saturates 19.5g
  • Salt 2.08g
  • Iron 5.43mg
  • 5-a-day 2