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Method (Serves 3-4)
Temperature: gas mark 3, 170°C, 325°F
In a large casserole dish place all the ingredients except the mango, spring onions and creme fraiche.
Mix well, cover and place in a preheated oven for approximately 1.5-2 hours until the meat is tender.
Stir in the mango and return to the oven for a further 10 minutes. Stir through the spring onions and creme fraiche.
Tip: Substitute the mango for canned pineapple.
Serve with saffron or boiled rice, chappatis and steamed green vegetables.
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