Lamb & mango curry

Ingredients

• 2  onions quartered
• 1 piece thumb-sized ginger peeled roughly chopped
• 5  garlic cloves 
• 1 tbsp vegetable oil 
• 1 tsp turmeric (see tip, below)
• 2 tsp ground cumin 
• 2 tsp ground coriander 
• 1 tsp mild chilli powder 
• 5  cardamom pods 
• 2 tbsp tomato purée 
• 800 g lamb shoulder cubed trimmed
• 400 g coconut milk for serving reduced-fat canned (save 2 tbsp )
• 200 g tomato from a can chopped
• 2  mangoes ripe sliced
• 1 handful coriander 
• 6 servings rice 

Equipment

• food processor
• oven
• casserole dish

Directions

1. Heat oven to 160C/140C fan/gas
2. Put the onions, ginger and garlic in a food processor and blitz to a paste. If you dont have a processor, just chop very finely.
3. Heat the oil in a deep flameproof casserole dish and fry the paste for 10 mins.
4. Add some salt, the spices and tomato pure, then fry for 2-3 mins more until aromatic.
5. Stir in the lamb and cook for a few mins until it changes colour all over it doesnt 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 1 hrs.
6. Stir in half the mangoes, and cook for 1 hr more until the lamb is melting and tender. When its 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.
7. Serve with rice, chutneys and pickles of your choice.