Lamb in mango sauce

Name: Lamb in mango sauce
Yield: Serves 4
Cuisine: India
Ingredients: warm naan, to serve; 30 ml/2 tbsp coriander (cilantro) chopped; 5 ml/1 tsp salt, or to taste; 2 firm, ripe tomatoes, skinned and chopped; 115 g/4 oz dried ready-to-eat mango; 2.5–5ml/½–1 tsp chilli powder; 50 g/2 oz/¼ cup thick set natural (plain) yogurt; 22.5 ml/114 tbsp red wine vinegar; 5 ml/1 tsp ground turmeric; 10 ml/2 tsp garlic purée; 10 ml/2 tsp ginger purée; 1 large onion, finely chopped; 2.5 ml/72 tsp garam masala; 60 ml/4 tbsp sunflower oil or olive oil; 675 g/1½lb boned leg of lamb; 10 ml/2 tsp ground cumin; 10 ml/2 tsp gram flour (besan)

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.

Ingredients

675 g/1½lb boned leg of lamb
60 ml/4

Asia
India
Central India
Main course

Method

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