Carrot curry with meatballs

Ingredients for 4 servings:

• 300 g Mett (pork), seasoned
• 1 bunch parsley, flat, chopped
• 3 tbsp crème fraîche
• 750 g carrot(s)
• 1 tsp cardamom
• 2 tsp turmeric
• 2 tsp mustard seeds
• 4 carnations
• 2 small chili peppers, dried, red
• ½ tsp spice mix (garam masala)
• 4 tbsp oil
• 200 ml orange juice, freshly squeezed
• 100 ml vegetable stock
• 1 tbsp cornstarch
• 50 g raisins
• Salt
• 3 tbsp water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Knead the minced meat, chopped parsley, and crème fraîche together and form into about 12 dumplings. Peel the carrots and slice diagonally into thick slices. Crush the cardamom, turmeric, mustard seeds, cloves, chili peppers, and garam masala in a mortar. Heat the oil and roast the spice mixture until it becomes more aromatic. Add the orange juice and stock and bring to a boil. Add the carrots and minced meat dumplings and cook everything in a covered pan over medium heat for about 15 minutes. Rinse the raisins in hot water in a sieve and add them. Mix the cornstarch with 3 tablespoons of cold water and use this to thicken the curry. Season with salt and serve hot.