For the meat with garlic and cherries, heat the oil in a large frying pan, fry the unseasoned meat over high heat, turning constantly, stirring in the garlic and deglazing with the wine. Add cherries with a few tablespoons of juice from the jar. Season with salt, pepper and curry. Cover and simmer gently for 10-15 minutes. Finally, stir in the crème fraîche and season everything again with salt and curry.