Chili goulash

Ingredients for 6 servings:

• 1 kg onion(s), preferably blue, finely diced
• Olive or vegetable oil
• 1 ½ kg goulash of beef, pork or lamb, cut into pieces of approx. 3 x 3 x 3 cm
• salt and pepper
• 7 tbsp curry powder, preferably freshly prepared
• 7 tsp chili powder, freshly ground
• 350 g rice (Patna)
• butter
• 1 ½ kg fruit (pineapple, mango, possibly chutney, pears, bananas, peaches)
• 1 liter chicken broth
• some garlic, fresh

Instructions

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

Infernally spicy dish

Sweat the onion in oil in a large pan until translucent and then pour into a large saucepan. In the same pan, brown the fat with the garlic, remove the garlic, and fry the meat thoroughly in batches. Season with salt and pepper, then return the meat to the pan, including the fat. Add the curry and chili, mix everything well (close your nose, wear safety goggles!), and top up with stock. Simmer with the lid closed for about 1 hour, then reduce the heat and keep warm. The rice is best cooked in an Asian rice cooker with slightly more water and no salt. Rub the Frankfurter Kranz dish with garlic, butter, and fill with the rice. Turn the rice out onto a large plate, place the meat with the sauce in the middle, and arrange the fruit around the outside. Have plenty of drinks available. This dish also works with fish, but the cooking time is much shorter and there is no need to fry it.