Mangobears African Goulash with Mangoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g beef oulash
- 800 g tomato (s), chopped (from the can)
- 3 onion (s)
- 5 clove (s) garlic
- 2 m. Mango (s), firm
- 70 g clarified butter
- 1 tablespoon tomato paste
- 1 piece (s) ginger, 4 cm long, freshly grated
- 5 chilli pepper (s), (red Thai chiles)
- 1 teaspoon peppercorns, black
- 1 teaspoon allspice grains
- 0.5 teaspoon ½ cinnamon, ground
- 4 clove (s)
- 1 teaspoon cumin (whole grains)
- 1 teaspoon coriander powder
- 0.25 ¼ nutmeg, freshly grated
- 0.5 teaspoon ½ cardamom, ground
- 0.5 teaspoon ½ turmeric, ground
- 1 bunch coriander greens
- pepper
- salt
- possibly water if required
Print Recipe
Pin Recipe Instructions
- First grind the pepper, allspice, cloves and cumin finely in a mortar. Finely grate the fresh ginger. Core the chilli peppers and cut into fine pieces. Then peel and finely chop the onions and garlic cloves.
- Brown the beef goulash in portions in clarified butter. Then add the onions, the garlic, the chopped chilli peppers and all the ground spices and simmer on a low heat, taking care not to burn. Then add the tomatoes and tomato paste and cover and simmer over a low heat for approx. 80-90 minutes. If necessary and according to taste, add a little water.
- In the meantime, peel the mangoes and cut the pulp, loosened from the stone, into pieces approx. 1-2 cm in size.
- Before serving, season the goulash with salt and pepper, fold in the mango cubes and sprinkle the dish with chopped coriander leaves.
- Basmati rice or flat bread goes well with it. For those who like it a little fruity, I added mango chutney.
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