• 15 ml avocado oil (may substitute with olive oil)
  • 1 onion, chopped
  • 1 stick lemon grass
  • 450g lamb, cubed
  • 125g cherry tomatoes, halved
  • 450 ml packet readymade cook-in curry sauce
  • 125 ml plain yoghurt
  • 1 mango, cubed (out of season, substitute with canned mango, drained, or dried mango simmered in water until soft)
  • salt and freshly ground black pepper
  • handful of fresh coriander
  • 4 rotis, warmed, or a combination of wild rice and brown rice, to serve


  1. Heat the avocado oil in a large frying pan, brown the meat.
  2. Add the onion, and the lemon grass, sauté for 5 minutes.
  3. Add the cherry tomatoes until lightly coloured.
  4. Add the curry sauce and cream.
  5. Simmer for about three minutes, then add the mango, and heat through.
  6. Season with salt and pepper and stir in fresh coriander.
  7. Serve with rotis or wild rice mixture and a dash of mango atchar to spice things up a bit.