28 December 2012,02:56 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
50 minutes

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.


  • 750 grams stewing beef, cubed
  • 50 grams ghee
  • 1 fresh mango
  • 50 grams mild mango pickle, finely chopped
  • 1 tablespoon chopped fresh coriander
  • Salt, to taste
  • Fresh mango slices, to garnish
  • Sprigs of parsley, to garnish

Curry Puree

  • 100 ml ghee
  • 2-3 garlic cloves, finely chopped
  • 2 inch piece fresh root ginger, finely chopped
  • ½ onion, finely chopped
  • 2 teaspoons mild curry paste
  • 1 teaspoon tomato puree
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon mild curry paste

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