Accompanied by almonds and currant rice

Ingredients

• 600-700g chuck of mutton in pieces
• 200g minced shallots/onions
• 1 sour apple in dices
• 80-100g pinapple in dices
• a little cocos zests
• 1/4l cocos milk
• a little sour cream or cremè fraiche
• a little wheat flour
• 30g soaked currants
• 30g almond juliennes
• 100g long grain rice
• spices (salt, pepper)

Preparation

How to start the preparations:

1. Spice the mutton with salt.
2. Sear it in concentrated butter.
3. Take it out and put it aside.
4. Sweat the onion in the same pan.
5. Add then apple and pineapple.
6. Spice it according to your taste.
7. Give also a pinch of sugar into it.
8. Use a tablespoon of flour to thicken it.
9. Sweating it all will generate a viscid sauce.
10. Fill it up with a little stock of beef.
11. (Not necessarily your own production.)
12. Use a little cocos milk too.
13. Return mutton into the pan.
14. Cover the pan.
15. Let the meat simmer covered for 45-60 minutes.
16. Check the meat and take it out.
17. Check then the sauce and complete it with sour cream.
18. Put the meat back into the sauce.

The currants rice:

1. Cook the long grain rice normally in salted water.
2. Then sift it.
3. Let the water drop off.
4. Fry the almonds in butter till they are looking golden.
5. Add the currants and the rice.
6. Refine it with a little curry powder.
7. Serve the rice separably.

Serving suggestion

Serve seasonal lettuce in a yoghurt or kefir dressing. Garnish it with fillets of orange or grapefruit