Lamb in mango sauce


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Aam Ka Gosht is a Mughal delicacy. It has a pleasant sweet-and-sour taste combined with a heady bouquet of spices, and contains mangoes cooked in a fragrant sugar syrup. As fresh mangoes can sometimes be difficult to find out of season, this recipe uses dried, ready to eat ones, available all year round.


  • 675 g/lb boned leg of lamb
  • 60 ml/4 tbsp sunflower oil or olive oil
  • 1 large onion, finely chopped
  • 10 ml/2 tsp ginger purée
  • 10 ml/2 tsp garlic purée
  • 5 ml/1 tsp ground turmeric
  • 10 ml/2 tsp ground cumin
  • 2.5–5ml/½–1 tsp chilli powder
  • 50 g/2 oz/¼ cup thick set natural (plain) yogurt
  • 10 ml/2 tsp gram flour (besan)
  • 5 ml/1 tsp salt, or to taste
  • 2 firm, ripe tomatoes, skinned and chopped
  • 115 g/4 oz dried ready-to-eat mango
  • 2.5 ml/72 tsp garam masala
  • 22.5 ml/114 tbsp red wine vinegar
  • 30 ml/2 tbsp coriander (cilantro) chopped
  • warm naan, to serve


  1. Trim all visible fat from the meat using a sharp knife, then cut it into 5cm/2in cubes and set aside.

  2. In a heavy pan, heat the oil over a medium heat and add the onion. Fry for 3–4 minutes, stirring constantly, then add the ginger and garlic.

  3. Fry the ginger and garlic for 3–4 minutes, then add the turmeric, cumin and chilli powder. Stir-fry for 30 seconds, then add 45ml/3 tbsp water. Stir-fry until the water has completely evaporated.

  4. Add another 45ml/3 tbsp water to the pan and again stir fry until evaporated. Repeat one more time. Meanwhile, whisk the yogurt and the gram flour together.

  5. Add the meat to the pan and stir in the yogurt and gram flour mixture. Reduce the heat to low, cover the pan and cook for around 40–45 minutes.

  6. Add the salt, tomatoes and mango. Simmer, uncovered, for 10–12 minutes, or until the sauce has thickened and has a gravy-like consistency.

  7. Stir in the garam masala, vinegar and half of the chopped coriander. Transfer to warmed serving bowls and garnish with the remaining chopped coriander. Serve with warm naan.

Per portion Energy 534kcal/2230kJ; Protein 38.8g; Carbohydrate 23.6g, of which sugars 17g; Fat 32.6g, of which saturates 10.8g; Cholesterol 133mg; Calcium 98mg; Fibre 3.8g; Sodium 176mg.