Welsh Lamb and mango curry

  • Prep time 25 mins
  • Cook time 2 hrs
  • Serves 4

Ingredients

  • 450g lean PGI Welsh Lamb shoulder, cut into large chunks
  • 1 tbsp oil
  • 2 garlic cloves, crushed
  • 2 onions, peeled and cut into quarters
  • 2 tbsp rogan josh or medium curry paste
  • ½ butternut squash (about 350g), peeled and cut into chunks
  • ½ aubergine cut into 2cm cubes
  • ½ cauliflower cut into florets
  • 300ml lamb stock
  • 2 tbsp mango chutney
  • 1 fresh mango, peeled and cut into chunks
  • 1 tbsp fresh coriander, chopped

Nutrition

  • Energy: 3403 KJ
  • Calories: 812 kcals
  • Fat: 43.1 g
  • Of which saturates: 19.5 g
  • Salt: 2.08 g
  • Iron: 5.43 mg

Method

  1. In a large ovenproof pan or casserole dish, heat the oil. Add the lamb cubes, garlic and onions. Brown off the meat then add curry paste, stir well. Add the butternut squash.
  2. Pour in the lamb stock and mango chutney, and place in a preheated oven 160ºC / 140ºC fan / Gas 3 with lid on for 1½-2 hours or until meat is tender.
  3. Remove the lid, add the aubergine, cauliflower and the mango chunks to the curry 25 minutes before end of cooking and return to the oven uncovered.
  4. Serve the curry with boiled rice and garnish with coriander.
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