Lamb coconut mango pilau
Ingredients
- 1 tbsp sunflower or vegetable oil
- 600g lamb neck fillet or shoulder, cut into large cubes
- 2 onions halved and sliced
- 2 garlic cloves sliced
- 3 tbsp curry powder (we used Bombay curry spices)
- 1 fat red chilli thickly sliced
- 400ml can reduced-fat coconut milk
- 700ml hot lamb stock (from a cube is fine)
- 400g basmati rice
- 1 medium mango peeled, stoned and sliced
- handful coriander chopped
- handful toasted flaked almonds (optional)
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