Lamb tajin with mango and papaya

Prepare the Kamado BONO grill for direct cooking, light the charcoal with a tanner, place on a stainless steel grill and wait until the temperature rises to 130 degrees.
Close the upper and lower air dampers to keep the temperature even.
In Tajik (if we don’t have one, use a cast iron pot) we melt the butter, pour in the oil and fry the almonds. Boil onions, garlic and fry for a few minutes until yellowing. We throw cinnamon sticks, ginger, coriander seeds, lamb. Stir well and bake for 5-7 minutes. Add water to cover everything, bring to a boil, reduce heat, cover and simmer for about 1 hour until the meat is tender at 130 ° C. We add mango, papaya, orange peel and simmer for another 20 minutes. Pour in honey, add spices, salt, pepper and simmer for the last 10 minutes. If it is too thick - add a little water, if it is too liquid - simmer for a few minutes without a lid.
Sprinkle with fresh coriander. Serve with rice or couscous.
Delicious.

INGREDIENTS

1 tablespoon olive oil
1 tablespoon butter
2 tablespoons almonds without skin
2 chopped red onions
3 cloves chopped garlic
2 tablespoons grated ginger
1 teaspoon smoked peppers
2 cinnamon sticks
2 teaspoons crushed coriander seeds
500 g diced lamb
8-12 pieces of dried papaya
8-12 pieces of dried mango
1 teaspoon grated orange peel
2 tablespoons honey
½ teaspoon Ras el Hanout spice (optional)
Salt, pepper
Fresh coriander