This sweet and fragrant curry is a great make ahead dish which can be made up to 2 days in advance and kept in the fridge allowing all the flavours to develop or could easily be frozen for up to 2 months for a stress free entertaining choice.

Fresh mango in this curry makes it taste very aromatic sweet and juicy and is a great way to balance the spice.

Serves 4

Low-calorie cooking spray

2 red onions, chopped

2tsp lazy garlic

3tsp lazy ginger, finely chopped

100g tikka curry paste

1tsp ground cinnamon

1kg lean lamb leg steaks, visible fat removed and cut into bike size pieces

Small bunch of fresh coriander, leaves and stalks, roughly chopped, keep a few leaves for garnish

2 x 400g tins chopped tomatoes

1 beef stock cube made up to 250ml with boiling water

Salt and freshly ground black pepper

1 large ripe mango, stoned peeled and cubed

320gms brown basmati rice, cooked according to the packet instructions.

Method

Spray a large heavy, lidded casserole pan with low-calorie spray and heat over a medium to high heat.

Fry the lamb in batches until brown, remove from the pan, add the onion and cook for 5 minutes until soft, turn the heat down to medium, add the garlic, ginger and cook for 1 minute. Stir in the curry paste and cook for 2 more minutes, stirring, then add the cinnamon and some of the chopped coriander.

Return the lamb to the pan, add the tomatoes, stock and season with salt and pepper, reduce the heat to low, place on the lid and cook gently for 2 hours stirring occasionally until the lamb is tender.

Stir in the mango and most of the remaining chopped coriander and cook for a further 15 minutes.

Garnish with coriander and serve with basmati rice and mango chutney