Lamb in mango and onion sauce

Method

1. Whiz half the onions in a blender or food processor to a smooth paste. Slice the remaining onions.

2. Heat the oil in a deep sauté pan or frying pan and fry the sliced onions until softened and golden brown; remove and set aside.

3. Add the onion paste to the pan and cook gently for 3-5 minutes until golden brown. Stir in the ginger garlic paste and cook for 2-3 minutes. Next, add the powdered spices and cook gently for 30 seconds.

4. Add the lamb and salt and cook, stirring, for 3-5 minutes until lightly browned. Add the water and simmer for a few minutes.

5. Add the mango, sugar and chillies and cook gently for 30 minutes or until the lamb is almost tender, adding a little more water if needed.

6. Meanwhile whiz the coriander leaves to a paste in a blender. Stir into the sauce with the curry leaves and simmer for 10 minutes.

7. To make the seasoning: heat the oil in a clean pan and fry the mustard seeds, chillies and garlic until lightly browned.

8. To serve: spoon the lamb on to a serving plate and top with the seasoning. Serve with plain steamed rice.

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Ingredients

4 Onions
5 tbsp vegetable oil
1 tbsp ginger-garlic paste
1/2 tsp ground turmeric
1 tsp Garam masala
1 tsp red chilli powder
600g boneless leg of lamb, cut into 2.5cm cubes
1 tsp Salt, or to taste
100ml water
1 Mango, peeled and cut into julienne
1 tsp Sugar
3 green Chillies, finely chopped
60g coriander leaves
10 curry leaves

For the seasoning

1 tbsp oil
1 tsp black mustard seeds
2 green chillies, slit lengthways
4 garlic cloves, sliced
steamed rice, to serve

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