LAMB WITH MANGO SAUCE
Provided by Food Network
Categories main-dish
Time 55m
Yield 2 to 3 servings
Number Of Ingredients 21
Steps:
- For the curried mango sauce: Pour the oil into a medium-size saucepan over medium heat and, when it gets hot, add the garlic, ginger and onions. Cook until the onions are very soft and beginning to caramelize, 3 to 5 minutes. Add the garam masala, coriander, cumin, turmeric and cayenne pepper and stir as the spices toast and become aromatic, about 1 minute. Add the mango puree and stir well to combine. Season with salt and pepper and then let simmer for about 15 minutes. Keep warm.
- For the crusted lamb rack: Preheat the oven to 400 degrees F. Oil a baking pan. Mix the fenugreek, coriander, garam masala, fennel, paprika, salt and pepper together in a shallow dish. Then press the lamb rack into it, rolling it back and forth making sure it is well coated. Place in the prepared pan and roast until it reaches the desired level of doneness, 15 to 20 minutes for medium-rare. Let rest before slicing. Serve the lamb with the mango sauce.
LAMB, COCONUT & MANGO PILAU
Try this fragrant and filling one-pot supper that works just as well with beef and chicken
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 1h50m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large, shallow ovenproof pan, tip in the lamb, then fry on a high heat for 5 mins until browned all over. Take out of the pan and set aside. Fry the onions in what's left of the oil for 5 mins, until starting to soften and turn golden at the edges. Tip in the garlic and curry powder and fry for 1 min more until toasty and aromatic.
- Stir the lamb back in to the pan along with the chilli, coconut milk and stock, then bring to the boil. Cover the pan and place in the oven for 1 hr, until the lamb is completely tender. Alternatively, you can simmer the pan on a low heat for 1 hr on the hob.
- Season to taste, stir in the rice, re-cover pan, then return to the oven or hob for 30 mins until all the liquid has been absorbed. Take off the heat, leave to stand, covered, for 10 mins, then fluff the rice with a fork. Sprinkle with the mango, coriander and almonds, if using, then serve straight from the pan.
Nutrition Facts : Calories 575 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.82 milligram of sodium
LAMB & MANGO CURRY
You can't beat a big hearty curry for a crowd. Serve this tomato-based spice pot with green chillies on the side for those who like things really spicy
Provided by Jane Hornby
Categories Main course
Time 2h55m
Number Of Ingredients 16
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the onions, ginger and garlic in a food processor and blitz to a paste. If you don't have a processor, just chop very finely. Heat the oil in a deep flameproof casserole dish and fry the paste for 10 mins. Add some salt, the spices and tomato purée, then fry for 2-3 mins more until aromatic.
- Stir in the lamb and cook for a few mins until it changes colour all over - it doesn't need to brown. Tip in the coconut milk, tomatoes and 100ml water, and bring to a simmer. Cover with a lid, leaving a gap for some steam to escape, and transfer to the oven for 1½ hrs.
- Stir in half the mangoes, and cook for 1 hr more until the lamb is melting and tender. When it's ready, let the curry sit for 10 mins, then spoon off any excess fat from the top. Partly stir in the remaining mangoes, scatter with the coriander and drizzle with the reserved coconut milk. Serve with rice, chutneys and pickles of your choice.
Nutrition Facts : Calories 421 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
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