Lamb kofta curry with spinach and a fresh mango relish
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones.
Lamb kofta curry with spinach and a fresh mango relish
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
396Kcal
Fat
23gr
Saturates
9gr
Carbs
16gr
Sugars
13gr
Fibre
4gr
Protein
29gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 4 servings of lamb kofta curry, defrosted (see Step 1)
- 1 x 200g pack baby-leaf spinach
- natural yogurt, to serve
- flatbreads or naans, to serve
For the fresh mango relish
- 1 large ripe mango, peeled
- zest and juice of 1 lime
- 1 spring onion, finely chopped
- ½ red chilli, deseeded and diced
- 2 tbsp chopped fresh coriander, plus sprigs
Step by step
-
For this recipe, you need to make our lamb kofta curry.
Tip the kofta curry into a lidded saucepan and bring to a simmer. Cook gently, covered, for 10-15 minutes until piping hot. - Meanwhile, cut the cheeks off either side of the mango stone and cut this flesh into small cubes. Transfer to a bowl.
- Slice off the rest of the flesh from around the stone and put this in a mini food processor with the lime juice and blitz to a purée (or use a hand blender for this). Stir the mango purée into the cubed mango and add the lime zest, spring onion, chilli, coriander and seasoning. Set aside.
- Add the spinach to the kofta curry, re-cover the pan and cook for 3 minutes or until wilted; stir gently.
- Ladle the curry into bowls and top with a drizzle of yogurt first, followed by a spoonful of mango relish and coriander sprigs. Serve with the breads.
