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Ingredients

• 1.0 tbsp sunflower or vegetable oil
• 600.0g lamb neck fillet or shoulder, cut into large cubes
• 2 onions , halved and sliced
• 2 garlic cloves , sliced
• 3.0 tbsp curry powder (we used Bombay curry spices)
• 1 fat red chilli , thickly sliced
• 400.0ml can reduced-fat coconut milk
• 700.0ml hot lamb stock (from a cube is fine)
• 400.0g basmati rice
• 1 medium mango , peeled, stoned and sliced
• handful coriander , chopped
• handful toasted flaked almonds (optional)

Description

Try This Fragrant And Filling One-pot Supper That Works Just As Well With Beef And Chicken

BBC Good Food