Easy recipe Lamb Racks With Coconut Gravy And Fresh Mango Chutney Recipe

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onekg (about six) mangoes, flesh diced fiftyg fresh ginger, cut into thin strips two long red chillies, seeds removed, cut into thin strips one cup (two hundred and fiftyml) cider (Recipes by ingridients cider) vinegar one cup (about two hundred and twentyg) caster sugarStep one To make chutney, place all ingredients in a large saucepan and bring to the boil, stirring. Reduce heat to low and simmer for one hour. Place in sterilised jars. Lamb Racks With Coconut Gravy And Fresh Mango Chutney Recipe. Keep refrigerated for up to one month. Lamb Racks With Coconut Gravy And Fresh Mango Chutney Recipe. Step two Preheat the oven to about two hundredC. Lamb Racks With Coconut Gravy And Fresh Mango Chutney Recipe. Step about three Place lamb in a roasting pan. Mix together, butter (Recipes by ingridients butter) cumin and chilli and spread (Recipes by ingridients spread) over flesh of lamb. Lamb Racks With Coconut Gravy And Fresh Mango Chutney Recipe. Roast for eighteen minutes for medium-rare or until cooked to your liking. Lamb Racks With Coconut Gravy And Fresh Mango Chutney Recipe. Set aside to rest for ten minutes while you make the gravy. Lamb Racks With Coconut Gravy And Fresh Mango Chutney Recipe. Step about four For coconut gravy, drain excess fat (Recipes by ingridients fat) from roasting pan and place pan on stove over medium heat. Add curry and tomato pastes and fry for thirty seconds, then add coconut milk (Recipes by ingridients coconut milk) (Recipes by ingridients milk) and simmer for five minutes or until thickened. Lamb Racks With Coconut Gravy And Fresh Mango Chutney Recipe. Add lime juice, season to taste and strain. Step five Slice lamb into cutlets and serve with, rice (Recipes by ingridients rice) gravy, chutney and pappadams..