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Indian lamb curry with mango and basmati rice

Tender lamb is braised in a spicy curry sauce with sweet mango, ginger and coconut milk; it goes well with fluffy basmati rice.

1 to 20 – amounts adjust automatically 60 minutes Main course Indian 720 kcal per serving (estimated)

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Indian lamb curry with mango and basmati rice

AI-generated

Ingredients

  • 600 g lamb from the leg
  • 300 g basmati rice
  • 1 ripe mango
  • 400 ml coconut milk
  • 2 onions
  • 2 cloves garlic
  • 20 g ginger
  • 2 tbsp oil
  • 2 tbsp curry powder
  • 1 tsp garam Masala
  • 1 tsp cumin
  • 1 tsp turmeric
  • 300 ml vegetable stock
  • 1 tbsp tomato purée
  • 1 tbsp lime juice
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh coriander

Instructions

  1. Cut the lamb into bite-sized cubes. Finely chop the onions, garlic and ginger. Peel the mango and dice the flesh.
  2. Heat the oil in a large saucepan and brown the lamb thoroughly on all sides in batches. Remove and set aside.
  3. Sauté the onions in the same saucepan until translucent. Add the garlic and ginger and fry for a minute.
  4. Stir in the curry powder, garam masala, cumin and turmeric. Add the tomato purée and fry briefly.
  5. Return the lamb to the saucepan. Pour in the vegetable stock and coconut milk, bring to the boil, then cover and simmer over a low heat for about 40 minutes until the meat is tender.
  6. Meanwhile, cook the basmati rice in salted water according to the instructions on the packet.
  7. Add the diced mango to the curry and simmer for a further 5 minutes. Season to taste with lime juice, salt and pepper.
  8. Serve the lamb curry with basmati rice and garnish with freshly chopped coriander.

AI notice: The recipe texts and images on this page were created with the help of artificial intelligence and reviewed by us. The photos are AI-generated illustrations, not pictures of the finished dish.