mangobears African goulash with mangos

Ingredients for 4 servings:

• 700 g beef goulash
• 800 g tomatoes, chopped (from the can)
• 3 onions
• 5 garlic cloves
• 2 m.-large mango(s), firm
• 70 g clarified butter
• 1 tbsp tomato paste
• 1 piece(s) ginger, 4 cm long, freshly grated
• 5 chili peppers (red Thai chilies)
• 1 tsp black peppercorns
• 1 tsp allspice seeds
• ½ tsp ground cinnamon
• 4 cloves
• 1 tsp cumin (whole seeds)
• 1 tsp coriander powder
• ¼ nutmeg, freshly grated
• ½ tsp cardamom, ground
• ½ tsp ground turmeric
• 1 bunch of coriander leaves
• pepper
• Salt
• possibly water if needed

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

First, finely grind the pepper, allspice, cloves, and cumin in a mortar. Finely grate the fresh ginger. Deseed and finely chop the chilies. Peel and finely chop the onions and garlic cloves. Brown the beef goulash in batches in clarified butter. Then add the onions, garlic, chopped chilies, and all the ground spices and continue to simmer over low heat, taking care not to burn. Then add the tomatoes and tomato paste, and cover and simmer the dish over low heat for about 80-90 minutes. Add a little water if needed and according to taste. Meanwhile, peel the mangoes and cut the pitted flesh into 1-2 cm pieces. Season the goulash with salt and pepper before serving, stir in the mango cubes, and sprinkle the dish with chopped coriander. Basmati rice or flatbread goes perfectly with this dish. For those who like it a little fruitier, I added mango chutney.