Indian coconut roll

Ingredients for 6 servings:

• 80 g toast bread
• 400 ml coconut milk
• 1 pepper (red)
• 1 piece(s) ginger (thumb-sized)
• 800 g minced meat (pork)
• 1 egg(s)
• 1 lemon(s) (juice + lemon zest)
• 2 tbsp honey
• 2 tbsp mustard (medium hot)
• salt and pepper
• Paprika powder, sweet
• Fat, for the shape
• 1 onion(s)
• 1 can peach(s), (drained weight 135 g)
• 200 ml vegetable broth (instant)
• 1 tbsp curry powder

Instructions

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

made from minced dough with coconut milk, peaches, ginger and pepperoni

Dice the toast bread and mix with 5-6 tablespoons of coconut milk. Split the peppers lengthwise and remove the seeds (careful! Don’t get your fingers in your eyes!), then dice finely. Peel and finely dice a piece of ginger (to taste). Zest half a lemon and squeeze the juice from one half. Set aside. Carefully mix the ground beef, egg, lemon zest, ginger, honey, mustard, coconut bread, and diced peppers. It’s best not to add all the peppers at once. Start carefully and season regularly. It might end up being too spicy for your taste, which would be a shame! Preheat the oven to 200°C. Shape the dough into a log and place it in a greased roasting pan. Bake in the oven at 200°C for 50-60 minutes. Meanwhile, peel and finely dice the onion. Drain the peaches, reserving the juice. Dice half of the peaches and slice the other half. After 30 minutes, add the peach cubes, juice, diced onion, curry, stock, and remaining coconut milk to the roast in the roasting pan. Once the cooking time is over, remove the roast from the oven and place it on a cutting board or plate. Cover with aluminum foil. Bring the sauce to a boil and blend thoroughly. Season with salt, pepper, and lemon juice, then stir in the peach slices. Cut the roast into attractive slices and serve with the sauce. Tip: Rice goes best with this. I usually use basmati rice.