Name: Indian-spiced lamb with mango and mint
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 12 (1.5kg) lamb loin chops; 1 cup (250ml) yoghurt; 1/4 cup (60ml) madras curry paste; 2 large (1.2kg) firm mangoes; 1 medium (170g) red onion, sliced finely; 1/4 cup firmly packed fresh mint leaves, shredded

Ingredients

12 (1.5kg) lamb loin chops

1 cup (250ml) yoghurt

1/4 cup (60ml) madras curry paste

2 large (1.2kg) firm mangoes

1 medium (170g) red onion, sliced finely

1/4 cup firmly packed fresh mint leaves, shredded

Method

1.Coat lamb, in dish, with combined yoghurt and paste. Cover, refrigerate 15 minutes.

2.Slice unpeeled mangoes thickly. Griddle-fry (or grill or barbecue) mango slices and lamb, in batches, until browned all over and lamb is cooked as desired. Serve lamb with combined mango slices, onion and mint.

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