- Cut the meat into cubes of approximately 2 cm on each side
- Coarsely chop the shallots, carrot and 1 stalk of celery
- In a large, thick-bottomed or terracotta pan, brown the morsels over a high heat with 1 tablespoon of EVO oil, stirring continuously until they have formed a golden crust
- Adding the chopped vegetables and the bay leaf
- Brown for another couple of minutes and then add a glass of wine, always evaporate on high heat for another 2 minutes
- Add 2 glasses of hot water
- Peel the ginger and grate it with a cheese grater and add it to the meat
- In a cooking filter (steel ball or cheesecloth) add a pinch of strong paprika, a knife tip of hot chili paste, 3 tablespoons of soy sauce, ½ squeezed lime, ½ lime peel and the cardamom seeds . They will be eliminated at the end of cooking
- Cover, bring to the boil, lowering the heat to low
- In the meantime, peel and cut the mango into very small pieces, then add it to everything
- Heat the Salento caponata in a saucepan with a teaspoon of curry powder diluted in a tablespoon of cold water
- When it's hot, leave it aside
- After about an hour, uncover the stew and if you see that it is still quite liquid, remove the lid to reduce the sauce which, at the end of cooking, should be slightly thick
- If it is too thick, add a drop of hot water
- Taste and if it seems bland, add a little soy sauce to your taste
- Serve on plates accompanied by the warm caponata