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.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to ourEditor’s Weekly newsletter.