Summary

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

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Instructions

1. 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.
2. 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.
3. In the meantime, peel the mangoes and cut the pulp, loosened from the stone, into pieces approx. 1-2 cm in size.
4. Before serving, season the goulash with salt and pepper, fold in the mango cubes and sprinkle the dish with chopped coriander leaves.
5. Basmati rice or flat bread goes well with it. For those who like it a little fruity, I added mango chutney.