3 tbsp mild mango pickle or brinjal pickle,
finely chopped
1 tbsp chopped coriander leaves
salt
To garnish -
fresh mango slices
sprigs of parsley
Method :
Heat the ghee in a large frying pan or wok
and stir-fry the curry puree for 5 minutes. Stir in the curry paste and
the meat, combining the ingredients well. Continue frying until the meat
is sealed - about 5 minutes.
Transfer to a heavy lidded casserole and
place in a pre-heated oven, 190C (375F), gas mark 5, for 20 minutes.
Meanwhile, scoop all the flesh from the
mango. Place it in a blender or food processor and work to a puree. Add it
to the casserole with the chopped pickle, coriander and salt to taste,
with a little water to moisten if necessary.
Return the casserole to the oven and cook
for a further 25 minutes. At the end of the cooking time, spoon off any
excess oil before serving. Garnish with fresh mango slices and sprigs of
parsley.
Serves 4
This Nepalese recipe combines stewing beef
with a mango or brinjal (aubergine) pickle base and fresh mango.
