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Slow-cooked lamb and mango curry recipe

Slow-cooked lamb and mango curry recipe

111 ratings

For an easy lamb curry that's quick to prepare, try this slow-cooked lamb recipe. Stir through fresh mango pieces towards the end of cooking and serve on basmati rice; it's that simple! See method

  • Serves 4
  • 10 mins to prepare and 2 hrs 30 mins to cook
  • 710 calories / serving
  • Freezable


  • ½ tbsp vegetable oil
  • 2 red onions
  • 2 garlic cloves, crushed
  • 3cm piece ginger, peeled and finely grated
  • 100g tikka curry paste
  • 1 cinnamon stick
  • 600g diced lamb shoulder
  • 15g fresh coriander, leaves roughly chopped, stalks finely chopped
  • 2 x 400g tins chopped tomatoes
  • 1 beef stock cube, made up to 250ml
  • 1 large mango, stoned, peeled and cubed
  • 320g basmati rice
  • 120g 0% fat natural yogurt, to serve

Perfect with:

Tesco Finest Puemo Carménère 75ClThis well-balanced wine is the perfect option to go with this winning lamb curry Tesco Finest Puemo Carménère 75Cl
This well-balanced wine is the perfect option to go with this winning lamb curry
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    23g 32%
  • Saturates

    10g 48%
  • Sugars

    20g 22%
  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 91.3g Protein 39.5g Fibre 8.5g


  1. Heat the oil in a large, 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 1 tbsp coriander stalks. Cook for 4-5 mins to colour the lamb. Add the tomatoes and stock, season, cover and reduce the heat to low. Cook for 2 hrs, stirring occasionally, until the lamb is tender.
  2. Stir in the mango and most of the coriander leaves; cook for 15 mins. Meanwhile, cook the rice to pack instructions. Scatter the curry with the remaining coriander leaves, then serve with the rice and yogurt.

Tip: Make the curry up to 2 days in advance – freeze for up to 2 months.

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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