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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
