- 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
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