- 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.
- 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.
- 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.
- Serve the curry with boiled rice and garnish with coriander.
Welsh Lamb and mango curry
- Prep time 25 mins
- Cook time 2 hrs
- Serves 4