Recipe for a fragrant Coconut Lamb Curry, served with Mango Atchar

Ingredients

Dry spices (enough for 1 quantity curry):
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ teaspoon fennel seeds
2 teaspoons garam masala
1 teaspoon turmeric
¼ – ½ teaspoon dried red chilli flakes (depending on heat preference)

Spice paste:
1 tablespoon vegetable oil
1 large brown onion, diced
2 garlic cloves, diced
1 tablespoon ginger, grated
1 quantity dry spice
2 tablespoons Peppadew Mild Mango Atchar with Piquanté Peppers
2 tablespoons Peppadew Hot Mango Atchar with Piquanté Peppers
flesh of 1 medium-sized mango (about 1¼ cup), fresh or frozen
1 teaspoon sugar
3-4 tablespoons water

Lamb curry with mango atchar:
1 tablespoon vegetable oil
1.2 kg free-range lamb cubes
1 brown onion, diced
2 tablespoons tomato paste
400g tin whole plum tomatoes, mulched
1 cinnamon stick, broken
400ml coconut milk
1 cup weak beef stock
200ml water
1 tablespoon fruit chutney
salt and pepper, to taste

How to
To make the dry spice, toast the cumin, coriander and fennel in a pan on medium heat until fragrant. Add the garam masala, turmeric and chilli flakes, giving it a quick stir through before setting aside to cool.

For the paste, heat 1 tablespoon oil in a pan and sauté the onion until softened. Add the garlic and ginger and cook for a further 2 minutes.

Add the dry spices, both Peppadew Mango Atchars with Piquanté Peppers and the fresh mango pieces to the onions. Add the sugar and water and simmer for several minutes. Transfer the paste to a blender and blitz until smooth.

Heat the remaining oil in a heavy based oven-proof saucepan. Season the lamb with salt and pepper. Brown the meat in batches, remove from the pan and set aside.

Sauté the the onion in the remaining pan oils. Add the lamb back to the pan and combine with the caramelised onions. Add the whole quantity curry paste and the remaining ingredients, except the chutney. Cover with a lid and cook in a 180º C preheated oven for about 3 hours until the meat is tender and the sauce thickened.

Adjust seasoning if necessary and stir through the chutney. Serve with carrot and cashew nut salad, steamed rice, naan bread and cucumber raita.

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Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].