Lamb curry and basmati rice with mango recipe
Add a touch of exoticism with this lamb curry that is both family-friendly, comforting and easy to make (preferably the day before, as it tastes even better reheated).
Ingredients · Servings 6
- 1.4 kg cubed lamb shoulder
- 3 cloves of garlic
- 3 onions
- 1 red bell pepper
- 1 apple
- 1 small can of tomato paste
- 30 cl of coconut milk
- 2 tablespoons of olive oil
- 2 tablespoons of curry
- cell
- 1 mango
- rice
Method · 1 h 50 min
- Brown the meat in the oil. Add the chopped garlic and onion, the diced pepper and let it cook down for 10 minutes.
- Sprinkle with 2 tablespoons of curry powder, stir for 2 minutes, then cover with water. Add the tomato paste and bring to a boil.
- Add salt and simmer covered for 1 hour and 15 minutes.
- Add the diced apple, coconut milk and cook for another 15 minutes.
- Serve with rice topped with sauce and diced mango. Serve immediately.
