Quick lamb curry with mango relish | Women's Weekly Food

Ingredients

• 2 tablespoons vegetable oil
• 1 (150g) brown onion, sliced
• 1 teaspoon black mustard seeds
• 6 (480g) lamb fillets, sliced
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, crushed
• 1/4 cup (60ml) madras curry paste
• 1/3 cup (80ml) yoghurt
• 1 beef stock cube
• 2 teaspoons cornflour
• 1/2 cup (125ml) water
• 1 (430g) mango, chopped
• 1 tablespoon chopped fresh coriander leaves
• 2 teaspoons white wine vinegar
• 1/2 teaspoon sweet chilli sauce