Recipe: Exotic Lamb Curry

1 Peel and chop the garlic and onions. Heat the oil in a wok. Add the meat pieces and brown them for five minutes on all sides. When they are well colored, remove them from the wok with a slotted spoon. My tip for keeping tender meat: set it aside at room temperature in a shallow dish and drizzle with cream.
The pieces must all be well soaked.

2 Put the garlic/onion mixture in the wok and sauté for five minutes. When it starts to brown, add the curry (1 tbsp), salt, pepper and saffron. Sprinkle with a little water and let it evaporate while stirring.

3 In parallel, cut the sweet potato(ies) into cubes and bring to a boil (approximately 20 minutes). Monitor the cooking to avoid turning it into mash. Pierce to the center and check. Drain.

4 Cook your meat pieces with the remaining curry in the wok. After 20 minutes, add the sweet potato cubes, sweet chili pepper and finally the mango in slices carefully (let it rest on the lamb pieces so it doesn't crumble).

5 Let simmer for 3/4 minutes and serve in a tagine dish with coriander leaves.