Lamb Curry With Mango Atchar Recipe | Woman and Home Magazine

Ingredients

• Dry spices (makes 1 quantity)
• 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)
• 1 teaspoon sugar 3-4 tablespoons water
• Spice paste
• 1 tablespoon vegetable oil
• 1 large brown onion, diced
• 2 garlic cloves, diced
• 1 tablespoon ginger, grated
• 1 quantity of dry spice (see above)
• 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