Cutlets with Paprika Rice and Fruity Curry Sauce

For the sauce:

1. Roughly dice about 3/4 of the peppers and an onion and roast them in a little clarified butter. Add 1 teaspoon paprika powder and 3 tablespoons curry powder and roast briefly. Also stir in 1 tbsp sugar and tomato paste. Deglaze with the broth and stir in the tomatoes. Let the sauce boil down for about 10 minutes.

For the meatballs:

1. Place the bun in a bowl of water and let it soak. Finely chop an onion and sauté with a little clarified butter in the pan until translucent. Grind 1/2 teaspoon each of fennel seeds and caraway seeds in a mortar, finely chop the marjoram leaves. Put the minced meat together with the fried onions, the ground seeds, the chopped marjoram, 1 teaspoon paprika, 1 level tablespoon salt, 1 heaped teaspoon pepper and the egg in a bowl. Wring out the roll and add it as well. Knead everything together well and shape about 12 meatballs out of the mixture.

For the pepper rice:

1. Finely chop the rest of the paprika and an onion and fry in a saucepan with a little clarified butter. Mix the rice with 1 teaspoon paprika powder and 1 teaspoon curry powder, add to the saucepan and let roast briefly. Deglaze the whole thing with two cups of water and add a level teaspoon of salt. Let the rice simmer over a low heat for about 15-20 minutes, stirring every now and then.
2. Put the meatballs with clarified butter in a pan and fry for about 5 – 7 minutes on both sides.
3. In the meantime, puree the sauce in a blender. (On my first try, I used a hand blender and (despite the high pot) consumed half the kitchen.)
4. Arrange everything together on a plate, with a green salad. 🙂