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Slow-cooked lamb and mango curry recipe

Slow-cooked lamb and mango curry recipe

126 ratings

Created by The Tesco Real Food team

One-pan, slow-cooking is one of our feel-good food rituals, and this recipe uses curry paste for extra ease. Stir through fresh mango pieces towards the end of cooking and serve with pilau rice; it's that simple! See method

  • Serves 4
  • 2 hrs 40 mins
  • 641 calories / serving
  • Freezable

Ingredients

  • ½ tbsp vegetable oil
  • 2 red onions, sliced
  • 2 garlic cloves, crushed
  • 3cm piece ginger, peeled and finely grated
  • 100g tikka curry paste
  • 1 cinnamon stick
  • 2 x 300g packs diced lamb shoulder
  • 15g fresh coriander, stalks finely chopped, leaves roughly chopped
  • 2 x 400g tins chopped tomatoes
  • 1 beef stock cube, made up to 250ml
  • 250g frozen mango, thawed
  • 2 x 250g packs pilau rice
  • 120g 0% fat natural yogurt, to serve
  • naan bread, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2690kj
    641kcal     32%

  • Fat

    25g 36%

  • Saturates

    10g 50%

  • Sugars

    21g 23%

  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 63g Protein 36.6g Fibre 8g

Method

  1. Heat the oil in a lidded saucepan over a medium-high heat. Fry the onions for 8-10 mins until soft. Add the garlic and ginger; cook for 1 min. Stir in the curry paste and cook for 2 mins, stirring, then add the cinnamon, lamb and coriander stalks. Cook for 4-5 mins to colour the lamb. Add the tomatoes and stock, season with black pepper, cover and reduce the heat to low.
  2. Cook for 1 hr, stirring occasionally, then remove the lid and cook for another 1 hr, or until the lamb is tender and the sauce has thickened.
  3. Stir in the mango and most of the coriander leaves; cook for 15 mins. Meanwhile, heat the rice to pack instructions. Scatter the curry with the remaining coriander leaves, then serve with the rice and yogurt, plus naan bread, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Curry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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