Sep 01 2007
I was at my bosses (from when I was an intern back in 2004) house last week for dinner, and she was telling me how she had made this delicious concoction using ground meat and mango chutney. She offered to let me try some, but since I can’t eat sugar, I had to decline – the mango chutney had 54% sugar.
When I got home and started preparing my menu for the coming week as I do every Friday, I thought that I could “improve” on her delicious smelling meal. Is it possible to improve something you’ve never had??
It was actually quite simple, and came out really excellent. I prepared the meals as I would sloppy joes (minus the ketchup), but this meal deserved to be served on rice and not on some squishy hamburger bun.
I wish I had made more! Every evening I prepare dinner for 4, even though there are only 2 of us. This way we always have lunch the next day and I only have to cook once (not that I don’t enjoy cooking, but now that I have a child, I don’t have as much time as I used to – AND it keeps us from getting lazy and having to buy lunch out). It was really really hare do keep from eating the next day’s portion.
500 grams (1 lb) of ground Beef
1 extremely ripe Mango, chopped (it should smell very sweet and fragrant)
1 small Red Onion, diced
1/4 teaspoon of Garlic powder
1/2 a teaspoon of Salt
1/4 teaspoon of Pepper
In a large skillet, brown the ground beef. Then, throw in all the other ingredients – it doesn’t really matter in what order. Continue to cook it until the mango pieces have started to soften into the meat. The whole process shouldn’t take more than 10-15 minutes.
Serve over rice and with freshly steamed whole young carrots.