Welsh Lamb and mango curry

Ingredients

• 450g lean PGI Welsh Lamb shoulder, cut into large chunks
• 1 tbsp oil
• 2 garlic cloves, crushed
• 2 onions, peeled and cut into quarters
• 2 tbsp rogan josh or medium curry paste
• ½ butternut squash (about 350g), peeled and cut into chunks
• ½ aubergine cut into 2cm cubes
• ½ cauliflower cut into florets
• 300ml lamb stock
• 2 tbsp mango chutney
• 1 fresh mango, peeled and cut into chunks
• 1 tbsp fresh coriander, chopped