Lamb curry with mango

Ingredients for 4 servings:

• 1.2 kg leg of lamb, boneless
• 2 onions, roughly diced
• 3 cloves garlic, finely chopped
• 5 tbsp oil
• 400 ml Lamb stock
• 2 tbsp curry, mild
• ½ tbsp cardamom, ground
• 300 g yogurt, cream
• 1 ½ tbsp flour
• 2 mangoes
• 1 tsp lemon juice
• Sugar
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Trim any fat and tendons from the leg of lamb, if necessary. Cut the meat into approximately 4 cm pieces. Heat the oil in a casserole dish and brown the meat in batches. Dust the meat with curry and cardamom and sauté briefly over low heat. Add the onions and garlic and sauté. Pour in the lamb stock, bring to a boil, then cover and simmer over medium heat for 50-55 minutes. Meanwhile, peel and dice the mangoes. Combine the remaining small mango pieces with the yogurt and flour in a blender. After sautéing, stir into the curry and bring to a boil for 3-4 minutes. Season the lamb curry with lemon juice, a pinch of sugar, salt, and pepper. Finally, add the mango pieces and heat gently for about 5 minutes. Serve with basmati rice or tagliatelle. Tip: If you like, roast 60g of cashews in a pan and add them to the dish with the mango cubes.