Curry Meat Mauritius

Cut onion and bell bell pepper into small pieces. Heat the light butter in a frying pan and fry the onion until golden. Briefly fry the peppers, then add the mushrooms. Cut the meat into bite-sized pieces and fry all around. Season with curry and add the finely chopped oil pepperoni with juice. Pour in a little beef broth and steam until tender.

Dice the pineapple and add it to the frying pan together with half of the pickling juice from the can, the raisins as well as the cherry tomatoes and steam on low heat until soft. Season to taste with salt and freshly ground pepper. Mix whipping cream, flour, water and a knob of butter to a kind of paste. Stir into the sauce and thicken it in this way.

For the side dish Fry the curry and the crumbled saffron threads together with the long grain rice in hot oil and add lightly salted water.

Arrange the long grain rice with the curry meat on plates.

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