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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Preheat the oven to 130 C / Gas 1/2 to 1.
Remove the meat from the bones and chop in to cubes, about 4 from each chop. Use the bones to make the stock (see tip). Brown the meat in a little oil in a frying pan over a medium heat and place in a suitable size casserole dish.
Chop the vegetables and soften in the same pot used for the lamb, adding a little more olive oil if necessary; about 5 minutes on a gentle heat. Transfer the softened vegetables to the casserole with the meat, and season with salt and pepper.
Make a roux in the same pot using the olive oil and flour. Do this by warming the 30ml olive oil in the pan then sprinkling in the flour; stir until straw coloured making sure it does not burn. Add the spices and coriander, adjusting the quantity to taste if you prefer a more spicy flavour. Gradually whisk in the stock to make a sauce, which should be quite thin.
Chop the mango into matchstick size pieces and add to the sauce. Allow to cook for 2 minutes, then pour over the mixture in the casserole, stirring well.
Cover and place in a preheated oven for 90 minutes until the lamb is tender. Remove from the oven and serve.
Take the lid off the casserole and allow a further 30 minutes, to let the sauce thicken a bit. Check and stir during this time.
If you have more than enough stock, try serving with minted couscous using the remaining stock.
To make the stock, simmer the bones gently in about 500ml water for about 20 minutes. Add any additional chopped vegetables that you wish for extra flavour and season to taste.