Lamb curry with mangoes and ginger


Serves 4-6


3 tablespoons canola oil

1 yellow onion, peeled and 1/8 inch diced

2 pounds lamb shoulder, cut into 1 inch dice, seasoned with salt and pepper

1 teaspoon ground fenugreek

1 teaspoon ground mustard

1 teaspoon yellow curry

1 teaspoon turmeric

1 tablespoon fresh ginger, peeled and 1/8 inch dice

1 Serrano pepper, 1/8 inch diced

2 cups chicken stock, plus additional if necessary

3 tomatoes, grated on a box grater (flesh side against the grater until you get to the skin, discard the skin)

¼ cup chopped cilantro with stems

2 mangoes, peeled and diced into ½ inch pieces

½ cup plain yogurt

1 teaspoon soy sauce

¼ cup fresh mint leaves, chopped


Heat the oil in a large skillet on medium heat. Add the onions and lamb and cook, stirring, for 10 minutes. Add the spices, ginger and Serrano pepper and cook, stirring, for another 5 minutes. Add 1 cup of stock and keep stirring for 10 minutes. Add the tomatoes and another cup of stock and cook for 20 minutes. Add the mangoes and cilantro, cook another 5 minutes. Check the meat, if tender, thicken with the yogurt and soy sauce; if the lamb needs more cooking, add another 2 cups chicken stock and cook another 20 minutes. Once the lamb has finished cooking, fold in the yogurt, soy sauce and fresh cilantro and mint leaves.