Piece of sheep's tail fat (I'm sure any fat would do)
4
onions chopped
15 Milliliter
Mild curry powder
1 Milliliter
Saffron -or
5 Milliliter
turmeric
10 Milliliter
salt
2 Milliliter
black pepper freshly ground
1
cinnamon stick
3
cloves whole
2
bay leaves
2
Carrots sliced
250 Gramm
apricots dried
2
Bananas, cut into rings
125 Milliliter
wine vinegar
500 Milliliter
Meat stock
die Zubereitung:
Cut meat in to 25mm cubes. Heat the fat until partly rendered in a heavy-based saucepan and brown the meat. Add onions and saute until transparent. Add the curry powder and turmeric to the meat and onions and fry slightly. Add the remaining spices and seasonings followed by the carrots, dried apricots and bananas. Heat the vinegar and the meat stock together and add to the meat. Reduce temperature, cover and simmer until meat is tender. Serve with rice and fruit chutney.
(Luckily I proofread this! I given an instruction to add things to the mat – please don't do that!)
