Lamb curry with mango atchar

Woven into this sensational Lamb Curry is a profusion of diverse cultural flavours. When we say, local is lekker, we’re transported back to nostalgic foods that remind us of our childhood. For me, hot African summers with smoky coals and charred meat feels like Sunday. We also know that ‘dipping an Ouma is figurative, the pleasure of coffee-soaked rusks. And, that no fete is replete without curry & rice and Mrs Ball’s chutney.

Lamb curry with mango atchar

As a nation of flavour seeking eaters, South Africa embraces a melting pot of exciting cuisines. It’s no surprise then that Indian food is so popular. With its bold use of spices, it’s hard to beat a good curry. Influenced primarily by regionality, Indian food explores a broad spectrum of flavours.

Lamb curry with mango atchar

Today I’m partnering with South African food brand, Peppadew, who recently introduced a range of #AwesomeAtchars to the local market. I’m always excited to experiment with new ingredients, so when Peppadew invited me to develop a recipe using their exclusive atchars, I gladly jumped on board. For this succulent lamb curry, I’m using their Mango atchar to boost the flavours.

Lamb curry with mango atchar

A word on atchars – Recent health food studies show that naturally fermented foods aid digestion and promote good-gut health. All the more reason then to include this age old form of preserved foods in our everyday diets. Traditionally made with either fruit or a medley of vegetables, atchar is rich in lactic acid. With four Peppadew Atchar variants to choose from including a Mango option, we’re headed for a mouthwatering sweet and savoury combination. Here’s how we’re going to do it.

The secret to a good curry is making the curry paste from scratch. Using a combination of Mild and Hot Peppadew Mango Atchar, toasted spices, caramelised onions, ginger, garlic and fresh mangoes cheeks, this is a paste to bottle! Being a firm believer in the art of slow cooking, we’re going to allow the oven to do the work. Hours of gentle heat renders a spoonable meat. Indian food lends itself to extravagant feasting with a host of tasty morsels to serve alongside. I like serving my lamb curry with warm puffy naan breads and a refreshing carrot and masala cashew nut salad. It’s a lively contrast to the rich lamb and testament to the success of incorporating new ingredients into spectacularly good food.

Lamb curry with mango atchar



Lamb curry with mango atchar
Serves 4-6
Dry spices  (enough for 1 quantity curry)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1/4 – 1/2 teaspoon dried red chilli flakes (depending on heat preference)
Spice paste
  • 1 tablespoon vegetable oil
  • 1 large brown onion, diced
  • 2 garlic cloves, diced
  • 1 tablespoon ginger, grated
  • 1 quantity dry spice
  • 2 tablespoons Peppadew Mild Mango Atchar with Piquanté Peppers
  • 2 tablespoons Peppadew Hot Mango Atchar with Piquanté Peppers
  • flesh of 1 medium-sized mango (about 1 1/4 cup), fresh or frozen
  • 1 teaspoon sugar
  • 3-4 tablespoons water
  • 1 tablespoon vegetable oil
  • 1.2 kg free-range lamb cubes
  • 1 brown onion, diced
  • 2 tablespoons tomato paste
  • 400g tin whole plum tomatoes, mulched
  • 1 cinnamon stick, broken
  • 400ml coconut milk
  • 1 cup weak beef stock
  • 200ml water
  • 1 tablespoon fruit chutney
  • salt and pepper, to taste
  1. To make the dry spice, toast the cumin, coriander and fennel in a pan on medium heat until fragrant. Add the garam masala, turmeric and chilli flakes, giving it a quick stir through before setting aside to cool.
  2. For the paste, heat 1 tablespoon oil in a pan and sauté the onion until softened. Stir the garlic and ginger in cook for a further 2 minutes.
  3. Add the dry spices, both Peppadew Mango Atchars with Piquanté Peppers and the fresh mango pieces to the onions. Now add the sugar and water and simmer for several minutes. Transfer the paste to a blender and blitz until smooth.
  4. Heat the remaining oil in a heavy based oven-proof saucepan. Season the lamb with salt and pepper. Brown the meat in batches, remove from the pan and set aside.
  5. Sauté the the onion in the remaining pan oils. Add the lamb back to the pan and combine with the caramelised onions. Add the whole quantity curry paste and the remaining ingredients, except the chutney. Cover with a lid and cook in a 180º C preheated oven for about 3 hours until the meat is tender and the sauce thickened.
  6. Adjust seasoning if necessary and stir through the chutney. Serve with carrot and cashew nut salad, steamed rice, naan bread and cucumber raita.

This post was sponsored by Peppadew. Recipes and opinions are my authentically that of Bibbyskitchen

If you love a good curry, you might want to try these blog favourites:

This Cape Malay chicken curry with roast bananas

Healthy Butter chicken curry

Coconut and pistachio chicken korma

Butternut tikka masala curry





8 Comments. Leave new

  • Wow, that flavour combination looks great and the salad idea too. DELL..ICIOUS!

  • Thanks Akhila. It’s quite an unusual combination but works like a charm. Deeply spiced with a subtly sweet edge.

  • Looks delicious but can’t find the carrot and cashew salad recipe?

  • Dianne Bibby
    13 August 2018 7:38 pm

    Hi Toni. Unfortunately I had to save the carrot salad recipe for another time. Stay tuned for some really exciting news. And this salad recipe.

  • Thank you for amazing recipe
    Spices are Devine
    I left out sweet elements.
    Use mango in salad

  • Dianne Bibby
    11 August 2019 6:53 am

    Thank you Lallie. There’s great depth of flavour in this curry. I’m sure the mango tasted lovely in the salad too.

  • I cannot get the peppadew mango atchar in the U.S., I don’t think. I live in a barren wasteland for unusual foods in Florida. What product would be similar? Thank you!

  • Dianne Bibby
    19 August 2020 9:01 am

    Hi Alene. I’m trying to think what you may have that’s similar? I’d say, some kind of vinegary vegetable pickle could fill in for the Atchar. And then, I’d possibly add fresh mango for that lovely fruity flavour – maybe one small mango, just shy of ripe. Slightly under-ripe will be deliciously tart. I hope that helps. All the best Di

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