Lamb mango curry
Ingredients
- 2 onions quartered
- thumb-sized piece ginger peeled and roughly chopped
- 5 garlic cloves
- 1 tbsp vegetable oil
- 1 heaped tsp turmeric (see tip, below)
- 2 heaped tsp ground cumin
- 2 heaped tsp ground coriander
- 1 tsp mild chilli powder
- 5 cardamom pods
- 2 tbsp tomato purée
- 800g trimmed lamb shoulder, cubed
- 400g can reduced-fat coconut milk (save 2 tbsp for serving)
- 200g chopped tomato from a can
- 2 ripe mangoes sliced
- handful coriander
- rice, chutneys and pickle of your choice
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