Lamb & mango curry

• onions↗2 2

  quartered

• thumb-sized piece ginger

  peeled and roughly chopped

• garlic cloves↗5 5
• vegetable oil↗1 tbsp 1 tbsp
• 1 heaped tsp turmeric 1 tsp

  (see tip, below)

• 2 heaped tsp ground cumin 2 tsp
• 2 heaped tsp ground coriander 2 tsp
• mild chilli powder1 tsp 1 tsp
• cardamom pods↗5 5
• tomato purée↗2 tbsp 2 tbsp
• trimmed lamb↗800g 800g

  shoulder, cubed

• can reduced-fat coconut milk↗400g 400g

  (save 2 tbsp for serving)

• chopped tomato200g 200g

  from a can

• ripe mangoes2 2

  sliced

• handful coriander
• rice, chutneys and pickle↗

  of your choice

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 3. Put the onions, ginger and garlic in a food processor and blitz to a paste. If you don’t have a processor, just chop very finely. Heat the oil in a deep flameproof casserole dish and fry the paste for 10 mins. Add some salt, the spices and tomato purée, then fry for 2-3 mins more until aromatic.

2. 2

   Stir in the lamb and cook for a few mins until it changes colour all over – it doesn’t need to brown. Tip in the coconut milk, tomatoes and 100ml water, and bring to a simmer. Cover with a lid, leaving a gap for some steam to escape, and transfer to the oven for 1½ hrs.

3. 3

   Stir in half the mangoes, and cook for 1 hr more until the lamb is melting and tender. When it’s ready, let the curry sit for 10 mins, then spoon off any excess fat from the top. Partly stir in the remaining mangoes, scatter with the coriander and drizzle with the reserved coconut milk. Serve with rice, chutneys and pickles of your choice.