Cutlets with Paprika Rice and Fruity Curry Sauce

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.

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.

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.

Put the meatballs with clarified butter in a pan and fry for about 5 - 7 minutes on both sides.

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.)

Arrange everything together on a plate, with a green salad. 🙂