Fine lamb curry with mango

Name: Fine lamb curry with mango
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 1 red chilli pepper; 500 g Tomatoes; 500 g Lamb salmon (released lamb back); 150 g Natural rice; 7-10 Tbsp salt, pepper; 1 TABLESPOON flaked almonds; 2 TABLESPOONS Oil; 2-3 TABLESPOONS Curry; 1 ripe mango; 6 Stem(s) Coriander

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
1 red chilli pepper
500 g Tomatoes
500 g Lamb salmon (released lamb back)
150 g Natural rice
7-10 Tbsp salt, pepper
1 TABLESPOON flaked almonds
2 TABLESPOONS Oil
2-3 TABLESPOONS Curry
1 ripe mango
6 Stem(s) Coriander

Directions

1
Peel onions and garlic. Cut onions into fine strips, garlic into thin slices. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Wash the tomatoes and cut them into large pieces.
2
Wash the meat, dab dry and cut into large cubes.
3
Cook rice in 350 ml boiling salted water according to package instructions.
4
In the meantime roast the almonds in a casserole without fat, take them out. Heat the oil in the pot. Fry the meat in it over a high heat for about 5 minutes. Season with salt and pepper and take out.
5
Fry the onions in hot frying fat at medium heat for about 5 minutes. Add garlic and chilli. Dust with curry and sauté briefly. Add tomatoes, pour 350 ml water and bring to the boil. Season with salt and pepper.
6
Stew open for 10-15 minutes.
7
Peel the mango, cut the flesh from the stone and cut into cubes of about 1 cm. Add the flesh and 2⁄3 mango to the curry and heat briefly. Wash the coriander, shake dry and pluck off the leaves.
8
Season curry to taste again. Sprinkle with remaining mango, almonds and coriander. Add rice.