This recipe used the fresh meat of a young sheep. In my opinion the unchangeable rule before cooking you need to wrap the meat in a linen cloth and put into the refrigerator for at least a day. This is to ensure that the meat is "ripe". 3-4 hours before cooking, marinade the steaks, remove from refrigerator and allow to warm to room temperature. This will ensure uniformity of marinating and frying when cooking.

Take your favorite spices (lamb likes it added coriander and cumin, I added a mixture of Caucasian spices), mix with olive oil, RUB each slice.

Prepare the marinade: mix the Sweet chili and Mango Sauce, Sweet chili Sauce, dark Soy sauce, a taste and adjust the proportions. Each piece generously dip in the marinade and put in the container.

Pour remaining marinade on top. In this recipe, salt is not used at all, so at the end of cooking time poured some more dark soy sauce. Put to marinate in a cool place for 3 to 12 hours for mixing all flavors and further aging of the meat.

To properly prepare the coals. Need a strong the heat and should not be flames. The distance between the meat and the hot coals should be 10-15 cm Put the meat on a very hot grill and grill for about 3 minutes. Flip the grill and grill for 2 minutes. Repeat a couple of times. Continue to fry at a lower temperature to the desired degree of readiness. After cooking, put the beef on a Board, cover with foil and leave for 5-7 minutes (can be longer but not less). This stage is no less important than the roasting. This will allow the meat to gain flavor and softness.