Rub the meat evenly all around with the salt and tandoori. If everything is well covered, the amount is enough.
In a frying pan with a lid or stew pot, heat the butter a little and then fry the meat well on both sides. Then sauté the onion and sauté the tomato a little.
Deglaze with 400 milliliters of water. Put the lid on, bring to the boil and then simmer on the lowest setting for 120 minutes. Replace simmered liquid in between. This makes a nice sauce.
Finally, chop up the ingredients in the sauce with the whisk and thicken the sauce as usual. Season well again.
Cut the meat into slices and let it steep in the sauce for a moment.
In the meantime, cook the cleaned cauliflower with a halved onion in a little salted water for about 20 minutes. Then pour off the water.
Melt the butter in a small pot. Mix in breadcrumbs and fry until brown. Pour over the cauliflower.
There was also boiled potatoes. Good Appetite.