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Slow-Cooked Lamb in Rich Mango Bhuna Curry Sauce over Fragrant Basmati Rice

Ingredients

Scale
  • 2 lbs (900 g) lamb shoulder, cut into chunks
  • 2 tablespoons vegetable oil
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons tomato paste
  • 1 cup mango puree
  • 1 cup crushed tomatoes
  • 1 cup beef or lamb stock
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon paprika

Instructions

    • Author: Chef Stella