Beef curry with nectarines

Ingredients for 4 servings:

• 600 g steak(s) (rump), beef
• 3 small onions
• 2 garlic cloves
• 2 tbsp clarified butter
• 2 tbsp curry powder
• 150 g yogurt, whole milk
• 2 tbsp mango chutney, hot
• 2 nectarines
• 150 g sugar snap peas
• 200 ml coconut milk, unsweetened
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Fast for Asia fans

Rinse the steak, pat dry, and cut into finger-thick strips. Peel and finely dice the onions and garlic. Heat 1 tablespoon of lard in a large pan, brown the meat in batches for about two minutes, then remove from the pan. Brown the onions and garlic in the drippings. Dust with curry powder and sauté for 1-2 minutes. Remove the spice mix from the pan and mix with the yogurt and mango chutney. Marinate the meat for 15 minutes. Meanwhile, wash the nectarines, halve each one along the stone, and cut the flesh into wedges. Wash and trim the snow peas. Heat the remaining clarified butter in the pan. Brown the snow peas for three to four minutes, then add the nectarines and coconut milk. Season with salt and pepper and simmer for one minute. Add the meat and marinade and let stand for another 5 minutes; do not allow the curry to boil.