Lamb curry with mango and almonds

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel onions and garlic and cut them into thin slices. Clean the chilli, cut lengthwise, wash and remove seeds. Cut the pod into small pieces. Wash and clean the tomatoes and cut them into large pieces.

2. 2

   Dab meat dry. Season with salt and pepper.

3. 3

   Heat the oil in a frying pan. Sauté the meat for approx. 5 minutes, turning it over and taking it out. Put the onions into the roaster and braise for 5-7 minutes. Add garlic, chilli and curry and braise for 1-2 minutes.

4. 4

   Put the meat back into the roaster. Add tomatoes and stock, bring to the boil. Season with salt and pepper. Cover the roaster and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 1 1/4-1 1/2 hours.

5. 5

   Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Roast almonds in a pan without fat, remove. Cut the mango from the stone. Peel and chop the flesh. Wash coriander, shake dry and pluck small stalks.

6. 6

   Approximately 10 minutes before the end of the cooking time, add half of the rice to the meat and braise. Take the roast out of the oven, stir well again and arrange in bowls. Add the rest of the rice. Sprinkle mango and almonds over the lamb curry.

7. 7

   Garnish with coriander.

Nutrition Facts

KCAL
980 kcal

CARBS
51 g

FATS
67 g

PROTEINS
43 g