Sheep in the Tropics

Description

It is difficult to say whether our sheep spend their holidays in Morocco, in Okinawa, or the Indian Ocean ... Wherever our sheep - well worth the preparation - even if it takes a little time.

Ingredients

450 g minced lamb
1 large sweet potato
80 g of candied tropical fruits (eg papaya, pineapple, mango, peach)
1 jar (200-250 g), lemon jam
2 tablespoons mango chutney
3 tablespoons mirin
2 tablespoons raisins
10 g of sesame seeds
5 g of black onion seeds
15 g of fresh chopped mint
oliva oil
spring onion - for garnishing
salt and pepper

Instructions

1. Minced lamb sprinkle to taste with salt and pepper and add mirin. Fry in oil until I do not see the raw
meat.
2. I put the meat in a colander to get rid of fat.
3. Meanwhile, in a small amount of hot water, soak candied fruits and raisins.
4. Peel the sweet potatoes cut into cubes and cook for nearly ready.
5. In a large bowl mix: the minced meat, fruit and raisins soaked in water (with water), jam, chutney,
cooked sweet potatoes and mint. All the ingredients thoroughly mixed and allowed to stand overnight in
the refrigerator to marinate meat.
5. The next day, cook dish just before serving: I put the ingredients from the bowls into the pot and cook
on low heat (you can add a little water - or pineapple juice to prevent sticking to the bottom of the pot).
6. I add sesame seeds and black onion seeds and cook about 10 minutes, until the dish is hot.
7. Lamb served with rice, sprinkled with fresh onion spring.

Notes

Mirin is a sweet liquid seasoning based on fermented rice, which contains alcohol. It is the spice of Japanese cuisine but as a fan of fusion cooking I had to use it. In Japanese cuisine, a small amount of mirin is used for fish dishes, to remove the "fish" smell so I used it here to reduce the intense smell of lamb and give it a more interesting flavor.

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