Peel the onions and cut them into strips. Cut the lamb and the cleaned peppers into 3 cm pieces. Remove the peel from the mango, cut it from the stone and cut it into 1 cm cubes.
Fry the meat in batches in hot oil on 2 1/2 or possibly automatic heat 10-11 and remove from the cooking pot one at a time. Season with salt and pepper. Then sauté onions and bell pepper pieces in the same fat for 10 minutes until soft, season with salt and chili spice. Add paprika pulp and sauté. Extinguish with red wine. Boil the wine for 3 min, then add the stock. Add the meat and half of the mango cubes. Steam the ragout for half an hour on 1 or possibly on the automatic heat 5-6.
In the meantime, rinse, pluck and chop the rosemary needles. Stir the remaining mango cubes, crème fraîche and rosemary into the ragout and bring to the boil briefly with the sauce thickener. Serve with baguette.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.