BEEF AND MANGO CURRY

Preparation Method :

• Preheat the oven to 190°C / 375°F / Gas Mark 5.
• The Curry Puree: Heat the ghee in a large frying pan or wok. Stir-fry the ginger-garlic for a minute.
• Add the onion and stir-fry for about 2-3 minutes. Stir in the curry paste, tomato puree and fresh coriander with enough water. Simmer for about 5 minutes.
• Heat the ghee in a large frying pan, stir in the curry paste and the meat with the curry puree. Continue frying until the meat is sealed for about 5-7 minutes.
• Transfer to a heavy lidded casserole and place in a preheated oven for about 20-22 minutes.
• Scoop all the flesh from the mango and blend it to a puree. Add it to the casserole with the chopped pickle, fresh coriander with a little water if needed. Adjust seasoning with salt.
• Place the casserole in the oven and cook for further 15-20 minutes. Spoon off any excess oil before serving. Garnish with fresh mango slices and sprigs of parsley.