Summary

Ingredients

• 500 g buttermilk
• ml 1,500 beef broth
• 125 g butter
• 150 g wheat flour
• 600 g beef
• 1 can pineapple
• 4 large potato (s)
• 4 large carrot (s)
• 3 large onion (s)
• 4 large tomato (s)
• 1 large apple
• 2 teaspoons turmeric
• 5 tablespoon curry powder
• 2 teaspoons spice mix (Garam Masala)
• 2 teaspoons ginger root
• 4 cloves garlic
• 3 pinches salt
• 2 pinches pepper
• 3 pinches sugar

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Instructions

1. Cut the meat into 1 cm cubes and place in a large bowl. Marinate with two pinches of pepper, the pressed garlic and ginger, turmeric and buttermilk and massage in well. Let the marinade soak in for about 1 hour.
2. Score the tomatoes crosswise opposite the stem base, place in hot water and heat over medium heat.
3. Peel and chop the onions. When the skin has loosened, take the tomatoes out of the water and gently wipe the skin off. Halve the tomatoes, scrape out the seeds and cut into strips. Peel and chop the potatoes and carrots.
4. Fry the onions on very high heat first, but don`t let them burn. As soon as they have turned glassy, you can turn the heat back to the lowest level.
5. Melt the butter in a pan, slowly add the flour and stir constantly. Add the curry powder and garam masala. Then put the roux with potatoes and carrots in a large saucepan, deglaze with the stock and stir vigorously until everything has dissolved. Simmer a little and add the tomatoes, stir and then add the onions and marinated meat. Grate the apple and add to the curry dish with the pineapple pieces. Add salt and sugar to taste.