Shashlik with curry sauce à la Gabi

Ingredients for 2 servings:

• 500 g lean pork goulash
• 4 small onions, quartered, optional
• Salt and pepper, black, from the mill
• Rapeseed oil
• 4 wooden skewers or metal shish kebab skewers
• 3 tbsp flour
• 125 ml meat broth from stock cubes
• 125 ml milk
• ½ tsp salt
• ¼ tsp white pepper, freshly ground
• 2 tbsp butter, soft
• 1 dashes lemon juice
• some sugar
• e.g. Madras curry powder
• 1 tbsp red pepper(s), chopped
• 1 tbsp pineapple from the can, chopped
• 1 shiitake mushroom(s), dried, soaked, drained, finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Thread the pork and onions alternately onto shish kebab skewers and season with salt and pepper. Heat the oil in a large pan and fry the skewers over medium heat until browned on all sides, about 20 minutes. Combine the flour, meat broth, milk, salt, pepper, butter, lemon juice, and sugar in a saucepan and heat. Add the curry powder, paprika, pineapple, and shiitake mushrooms and simmer for 5 minutes over low heat. Serve with rice.