Sirloin stew with a hint of curry

Ingredients for 6 servings:

• 800 g pork loin(s) or fillet
• 400 g smoked ham (bunch, bacon, Black Forest ham, etc.)
• 4 onions
• 200 ml crème fraîche
• 400 ml sweet cream
• 200 ml ketchup
• lots of curry powder

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 45 minutes

Sirloin stew with loin, ham, and a delicious, slightly curry sauce

Remove the fat from the loin, then cut the meat into slices approximately 1-1.5 cm thick. Cut the ham into thirds, so that each piece is about the same size as the loin. Slice the onions into rings. Now layer the ingredients in a deep casserole dish (or an ovenproof pot or a glass bowl, etc.). First, add a layer of meat, then ham, meat, ham, and so on. Typically, there should be 2-3 layers per ingredient. Finally, add the onions. Whisk together the crème fraîche, sweet cream, and ketchup and add plenty of curry. The mixture should end up being roughly sandy-colored. If you want to season it now, I recommend a light, but not too intense, curry flavor. Be careful: too much curry will take its toll at the end… Pour the sauce over the casserole. Cover and let the whole thing sit in the refrigerator. The longer the better. I recommend at least 2 hours, but experience has shown that it tastes just as good even less. About an hour before dinner, place everything in a preheated oven (approx. 180-200°C). Serve with rice, pasta, and/or baguette.