Lamb, Coconut and Mango Pilau

Name: Lamb, Coconut and Mango Pilau
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: Serves 6
Cuisine: indian
Ingredients: 1 tbsp sunflower or vegetable oil; 600g lamb neck fillet or shoulder, cut into large cubes; 2 onions halved and sliced; 2 garlic cloves sliced; 3 tbsp curry powder (we used Bombay curry spices); 1 fat red chilli thickly sliced; 400ml can reduced-fat coconut milk; 700ml hot lamb stock (from a cube is fine); 400g basmati rice; 1 medium mango peeled, stoned and sliced; handful coriander chopped; handful toasted flaked almonds (optional)

4.65 (48)

⏱ 110 mins 🍽 Serves 6 🌶 indian ✅ Easy 🏷 Main course

This is a fragrant and satisfying one-pot Indian pilau, perfect for a main course supper. Tender cubes of lamb are browned before being simmered with onions, garlic, curry powder, chilli, coconut milk, and stock. Basmati rice is then cooked in the rich, spiced liquid. The finished dish is garnished with slices of fresh mango, chopped coriander, and optional toasted almonds. It serves six people and takes about 110 minutes to prepare and cook.

Ingredients

1 tbsp sunflower or vegetable oil
600g lamb neck fillet or shoulder, cut into large cubes
2 onions halved and sliced
2 garlic cloves sliced
3 tbsp curry powder (we used Bombay curry spices)
1 fat red chilli thickly sliced
400ml can reduced-fat coconut milk
700ml hot lamb stock (from a cube is fine)
400g basmati rice
1 medium mango peeled, stoned and sliced
handful coriander chopped
handful toasted flaked almonds (optional)

Method

Preheat the oven to 180C/fan 160C/gas 4. Warm the oil in a large, shallow ovenproof pan. Add the lamb cubes and fry for 5 mins until browned on all sides. Remove the lamb and set it aside. In the same pan, fry the sliced onions for 5 mins until they begin to soften and turn golden. Add the garlic and curry powder, frying for 1 min more until fragrant.
Return the lamb to the pan with the chilli, coconut milk, and stock. Bring the mixture to a boil. Cover the pan and place it in the oven for 1 hr until the lamb is very tender. You may also simmer it on the hob for 1 hr.
Season the mixture, then stir in the basmati rice. Re-cover the pan and return it to the oven or hob for 30 mins until the liquid is fully absorbed. Remove from the heat and let it stand, covered, for 10 mins. Fluff the rice with a fork. Top with the mango slices, coriander, and almonds if desired, then serve directly from the pan.

Nutrition (per serving)

Calories575 kcal

Fat24 g

Saturates13 g

Carbs67 g

Fibre4 g

Protein27 g

Sodium328 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisineindian