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MB, MANGO AND LEMONGRASS CURRY
Main
4 Bowls
Share:
Recipe
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
Description
Heat the avocado oil in a large frying pan, brown the meat.
Add the onion, and the lemon grass, sauté for 5 minutes.
Add the cherry tomatoes until lightly coloured.
Add the curry sauce and cream.
Simmer for about three minutes, then add the mango, and heat through.
Season with salt and pepper and stir in fresh coriander.
Serve with rotis or wild rice mixture and a dash of mango atchar to spice things up a bit.