This would be a great dinner party dish which will have your guests convinced that they were in a top-class restaurant.  It’s lower in fat, no added sugar and lower in salt. Like with the majority of my recipes this can easily be adapted to vegetarian, fish, chicken or seafood.
Here   A brilliant dish to add to your repertoire.

Who needs a takeaway when you can make this in advance and freeze it? I think this one may have just shot to the top of my favourites. I’ve done this in the slow cooker but would be quickly as good in the oven on gas Mark 3 for probably a couple of hours or even on the hob. In my opinion the secret is in the marinating and the slow cooking.

As with most curry recipes various blends of spices are used so it’s a good thing to have a well-stocked spice selection which are easy to get your hands on so that it doesn’t become too much hassle. However there are some very good curry powders around an garam masalas especially in the Asian supermarkets which would work just as well. The use of bicarbonate soda helps to make the lamb so ridiculously tender and neck fillet is great the slow cooking.


600 g of trimmed lamb shoulder, cut into chunks

2 onions cut into large chunks

large chunk of ginger, peeled and roughly chopped (about 1 ½ thumb -sized pieces)

6 garlic cloves

A Splash of rape seed oil (look on the back of the standard bottle of vegetable oil and you will probably find it is 100% rape seed oil just half the price)

2 heaped teaspoons of turmeric

2 heaped teaspoons of ground cumin

1 ½ heaped tablespoons of ground coriander

1 teaspoon of mild chilli powder (more to taste if required)

5 cardamom pods

2 tablespoons of tomato purée

400 g can of reduced fat coconut milk

1 tin of plum tomatoes

2 ripe mangoes cut into chunks

1 tablespoon of garam masala

1 teaspoon of sea/rock salt (optional to taste)

1 teaspoon of bicarbonate of soda


Blitz the onions, ginger and garlic into a food processor to a relatively smooth paste .

Fry off with a little oil in a good non stick pan for about 7 minutes until lightly starting to caramelise add the spices, excluding the garam masala and fry for a one-minute or so.

Add the tomato purée and fry for a couple of minutes

When cooled add to the lamb in a plastic freezer bag, together with a teaspoon of bicarbonate of soda. Massage the marinade into the lamb and marinade overnight if possible. This step isn’t essential this but as with all dishes like this it adds to the flavour and tenderness.

Once marinated remove from the fridge to bring to room temperature if you have time or can be bothered.

Brown off the lamb in batches and then add to the slow cooker.

Add a tin of tomatoes and reduce fat coconut milk and cook on low for about 3 hours.

After about 3 hours add one of the chopped mangoes and cook for a further 1 ½ hours or so, stirring occasionally.

If the mixture becomes too thick add some water and allow to carry on cooking.

15 minutes towards the end of cooking, add the remaining mango and fresh coriander leaves.

Add the garam masala and season to taste.

Served with preferred rice, I made a cashew nut one, spinach or breads of your choosing.

This one is definitely a winner, I’ve had great feedback about it.

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