3 tbsp mild mango pickle or brinjal pickle,
1 tbsp chopped coriander leaves
To garnish -
fresh mango slices
sprigs of parsley
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
This Nepalese recipe combines stewing beef
with a mango or brinjal (aubergine) pickle base and fresh mango.