Lamb curry with mango atchar and masala cashew nut salad

Recipe from: 19 September 2016
lamb, curry, atchar, salad, recipes, food24

Ingredients 30
Servings 3
Minutes 30 min

Ingredients

Serving Change
  • Dry spices:
  • 1
    tsp
    cumin seeds
  • 1
    tsp
    coriander seeds
  • 1/2
    tsp
    fennel seeds
  • 2
    tsp
    garam masala
  • 1
    tsp
    turmeric
  • 1/2 - 1/4
    tsp
    dried red chilli flakes (depending on heat preference)
  • Spice paste:
  • 1
    Tbs
    vegetable oil
  • 1
    large brown onion, diced
  • 2
    cloves
    garlic, diced
  • 1
    Tbs
    ginger, grated
  • 1
    tsp
    dry spice
  • 2
    Tbs
    Peppadew Mild Mango Atchar with Piquanté Peppers
  • 2
    Tbs
    Peppadew Hot Mango Atchar with Piquanté Peppers
  • 1
    flesh of 1 medium-sized mango (about 1¼ cup), fresh or frozen
  • 1
    tsp
    sugar
  • 3-4
    Tbs
    water
  • Lamb curry with mango atchar:
  • 1
    Tbs
    vegetable oil
  • 1.2
    kg
    free-range lamb cubes
  • 1
    brown onion, diced
  • 2
    Tbs
    tomato paste
  • 400
    g
    tin whole plum tomatoes, mulched
  • 1
    cinnamon stick, broken
  • 400
    ml
    coconut milk
  • 1
    c
    weak beef stock
  • 200
    ml
    water
  • 1
    Tbs
    fruit chutney
  • salt and pepper, to taste
 

Method

30 min
 

To make the dry spice, toast the cumin, coriander and fennel in a pan on medium heat until fragrant. Add the garam masala, turmeric and chilli flakes, giving it a quick stir through before setting aside to cool.

For the paste, heat 1 tablespoon oil in a pan and sauté the onion until softened. Add the garlic and ginger and cook for a further 2 minutes.

Add the dry spices, both Peppadew Mango Atchars with Piquanté Peppers and the fresh mango pieces to the onions. Add the sugar and water and simmer for several minutes. Transfer the paste to a blender and blitz until smooth.

Heat the remaining oil in a heavy based oven-proof saucepan. Season the lamb with salt and pepper. Brown the meat in batches, remove from the pan and set aside.

Sauté the the onion in the remaining pan oils. Add the lamb back to the pan and combine with the caramelised onions. Add the whole quantity curry paste and the remaining ingredients, except the chutney.

Cover with a lid and cook in a 180º C preheated oven for about 3 hours until the meat is tender and the sauce thickened.

Adjust seasoning if necessary and stir through the chutney. Serve with carrot and cashew nut salad, steamed rice, naan bread and cucumber raita.

Reprinted with the permission of Bibbyskitchen@36 To see more click here.

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Read more on: food24  |  curry  |  salad  |  lamb  |  atchar  |  recipes
 

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