There was this can of mangos needed used up before the use-by date.... And mango and lamb go together, don't they? The meat store around the corner has local organic lamb.... So here we go, a variation of a Tamil mango sauce:
Sauce
Take as much fresh garlic as you can stand, some fresh ginger, a hot red pepper, and a few stalks of fresh coriander. Put in a little blender with a bit of olive oil. Add salt and curry, either boxed or made yourself from cumin and tumeric. Chop 2 onions and sautée in olive oil. Add the spice mixture and the chopped mangos out of the can. Add a tablespoon of brown sugar and the syrup from the can, as needed. Simmer a bit. Add a nice vegetable, such as fresh peas (I shelled a pound for 2 people, it was a bit much) and cook until the vegetable is done
Meat
Figure about 100-150 grams lamb filet per person. Slice into cubes, fry in olive oil that has been heated very hot before the lamb is added. It is great if the cubes are still a little bit pink on the inside.
Serve with rice and red wine.
Don't go to the movies or a concert afterwards. You have this wonderful taste in your mouth, but you stink.