© Tracey Kusiewicz
In this dish, spices are paired with a sweet mango sauce and the result is delicious
In this dish, cardamom, fenugreek and garam masala balance out the sweetness of the mango. You can also use raw sugar, but when mangoes are in season, definitely use them instead. The result is absolutely delicious. In this recipe, I am also using mango juice, which can be purchased in a box or a bottle from most grocery stores. Mangoes are a rich source of vitamin A and antioxidants.
3 tbsp. (45 ml) grapeseed oil
1 medium onion, finely chopped
1 tbsp. (15 ml) finely chopped garlic
1 tbsp. (15 ml) finely chopped ginger
1 tbsp. (15 ml) garam masala (recipe follows)
1 tbsp. (15 ml) cumin seeds
1 tbsp. (15 ml) coriander seeds, crushed
1 tsp. (5 ml) ground turmeric
salt to taste
2 tbsp. (30 ml) tomato paste
1 lb. (500 g) stewing lamb, cut into pieces
14 oz. (398 ml) can crushed tomatoes
1 c. (250 ml) mango juice
1 c. (250 ml) vegetable broth
2 medium green chilies, finely chopped
1 large ripe mango, peeled, pitted and cut into bite-sized pieces
Heat the oil in a deep skillet over medium-high heat. When the oil is hot, add the onion, garlic and ginger, and cook, stirring regularly, until the onion starts to soften and turn brown, about 4 minutes. Add the garam masala, cumin seeds, coriander seeds, turmeric and salt, and cook for 30 seconds. Add the tomato paste and cook for another 30 seconds. Add the lamb, then brown for 3 to 5 minutes, stirring occasionally.
Stir in the crushed tomatoes, mango juice, vegetable broth and green chilies, and bring the mixture to a boil. Turn the heat to low, cover the skillet and simmer, stirring regularly, until the lamb is soft, 45 minutes to 1 hour.
Add the mango pieces to the skillet, then turn the heat off. Cover the skillet and let it sit for 10 minutes before serving.
Serve with rice. Serves 4.
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