Mango Lamb, Parsnip and Chickpea Curry

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6 people
Meal course
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1 .
For the curry paste
70 grams
Ginger - peeled and grated
1 tsp
Pink peppercorns
1 small
White onion - peeled and finely chopped
1 medium
Green chilli - De-seeded and sliced
5 medium
Garlic clove - peeled and finely chopped
1 tbsp
Garam Masala
1 tbsp
Ground cumin
1/2 tbsp
Tomato Puree
1 tsp
Ground cloves
2 tbsp
2 .
For the curry
350 grams
White onion - peeled and finely chopped
2 tbsp
4 medium
Lamb leg steaks - cut into chunks
250 grams
Parsnip - peeled and cut into small chunks
1 small
Squash - Peeled and cut into 1.5cm cubes
400 g tin
Plum tomatoes
400 g tin
Chick peas - drained and washed
600 ml
Lamb stock
1 tbsp
Mango chutney
4 tbsp
Natural yoghurt
Mango Lamb, Parsnip and Chickpea Curry
  1. Pre-heat the oven to 150’C
  2. Whiz together all the ingredients for the paste until smooth. Heat the oil in a large casserole dish, I find a cast iron one works best.
  3. Slowly cook the onion over a low temperature for 20 minutes until really soft. Add the lamb to the pan and fry off until browned. Add the curry paste and fry for 3-4 minutes. Add the vegetables to the pan and cook for a few minutes before adding the stock, tomatoes and chick peas. Bring the curry to the boil and then cover and cook in the oven for 2-3 hours, the longer the better.
  4. When you’re ready to serve remove the curry from the oven and stir in the chutney and the yoghurt. Season to taste and serve with some hot and fluffy rice.

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