Curried Lamb with Dried Mango

You can find dried mango in almost any market these days. If you are having trouble, go to an Asian or Indian market.

Serves: 2Hands-on: 15 minutesTotal: 9 hours 30 minutesDifficulty: Easy

Serves: 2


  • 1 cup plain yogurt
  • 2 Tbsp. Madras curry powder
  • ¾ lb. lamb stew meat, cut into 1” cubes
  • 3 Tbsp. butter
  • 1 large white onion, cut into medium dice
  • ½ cup canned diced tomatoes
  • ½ cup diced dried mango
  • 1 cup store-bought gravy
  • 3 cups chicken broth
  • Salt and pepper, to taste
  • ¼ cup fresh cilantro leaves


  • Mix together the yogurt and curry powder, and coat the lamb in the mixture. Let marinate overnight in the refrigerator.
  • Heat the butter in a pot until it stops bubbling, then add the onions. Brown the onions slightly over medium heat. Add the marinated meat along with all the remaining ingredients.
  • Partially cover, and simmer gently for about 1 hour and 15 minutes or until the meat is very tender. Skim off excess fat and serve hot.