African curry meat

Name: African curry meat
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Carrots (approx. 175 g); 1 (approx. 300 g) Vegetable Onion; 1 can(s) (425 ml/ 250 g stripping) Peaches; 300 g Bananas; 2 TABLESPOONS Lemon juice; 600 g Pork cutlet (in pieces); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 2-3 TABLESPOONS Curry; 1/2 l clear broth (instant); 200 g frozen young peas; 50 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp fresh coriander green

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Carrots (approx. 175 g)
1 (approx. 300 g) Vegetable Onion
1 can(s) (425 ml/ 250 g stripping) Peaches
300 g Bananas
2 TABLESPOONS Lemon juice
600 g Pork cutlet (in pieces)
3 TABLESPOONS Oil
7-10 Tbsp Salt
2-3 TABLESPOONS Curry
1/2 l clear broth (instant)
200 g frozen young peas
50 g Whipped cream
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Cayenne pepper
7-10 Tbsp fresh coriander green

Directions

1
Clean, wash and slice the carrots diagonally. Peel and quarter the onion and cut into strips. Drain peaches on a sieve and collect the juice. Cut the peaches into slices.
2
Peel the bananas, cut them into bite-sized pieces and sprinkle with lemon juice. Wash the meat, dab dry and cut into strips about 1 cm thick. Heat oil in a pan and fry the meat in portions.
3
Sprinkle with salt and 1 tablespoon of curry and remove. Put banana and peach pieces into the hot frying fat, fry briefly and take out. Finally braise onions and carrots in the pan, sprinkle with curry and deglaze with stock.
4
Add the frozen peas and simmer for about 5 minutes. Put the meat and fruit back into the pan, add 100 ml peach juice and cream and simmer for another 5 minutes. Add sauce thickener while stirring, bring to the boil and season to taste with salt, curry and possibly some cayenne pepper.
5
Serve sprinkled with fresh coriander green as desired. Serve with rice or millet.