Quick Lamb Curry With Mango Relish

• 2 tbsp vegetable oil
• 1 None onion, thinly sliced
• 1 tsp black mustard seeds
• 1 lb lamb fillets, sliced
• 1 tbsp grated fresh ginger
• 2 cloves garlic, crushed
• 1/4 cup Madras curry paste
• 1/3 cup plain yogurt
• 1 None beef bouillon cube
• 2 tsp cornstarch, blended with 1/2 cup water
• None None FOR THE MANGO RELISH
• 1 None mango, peeled, pitted and chopped
• 1 tbsp chopped fresh cilantro
• 2 tsp white wine vinegar
• 1/2 tsp sweet chili sauce

1. Heat 1/2 tbsp of the oil in large saucepan on medium heat. Cook onion and seeds, stirring, until onion is soft. Remove from pan.
2. Combine lamb, ginger, garlic and curry paste in medium bowl. Heat remaining 1 1/2 tbsp oil in same pan on high heat. Cook lamb mixture, in batches, until lamb is tender.
3. Return lamb to pan with onion mixture, yogurt, crumbled bouillon cube and cornstarch mixture. Stir until mixture boils and thickens slightly. Keep warm.
4. For the mango relish, combine mango, cilantro, vinegar and chill sauce in a medium bowl; mix well.
5. Serve lamb curry with mango relish.

vegetable oil, onion, black mustard seeds, lamb fillets, ginger, garlic, curry, plain yogurt, cornstarch, mango relish, mango, fresh cilantro, white wine vinegar, sweet chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/36244 (may not work)