Stew with Caribbean feeling
You take:
- 1 kg pork goulash
- 3 chopped onions
- 2 chopped red chili peppers
- 3 chopped garlic cubes
- 3 tbsp oil
- 2 tablespoons curry
- 2 sliced yellow zucchini
- 1 mango cubed
- 2 tablespoons of limenette juice
- 1 can of coconut milk
- 125 ml broth
preparation
Brown the meat in the oil, add onions, chilli and garlic, add salt. Dust the curry and sweat briefly.
Deglaze with the coconut milk and pour everything into a casserole dish. Cook in the oven at 180 degrees for 60 minutes.
Put the zucchini, mango and broth in the casserole 15 minutes before the end of the cooking time and cook together.
Season with salt and lime juice. Rice tastes great.
The dish can be modified by taking a papaya instead of the mango or a fresh pineapple.
