Turkey curry goulash

Ingredients for 4 servings:

• 1 kg turkey breast
• 2 limes
• 2 tsp oil (sesame oil)
• 3 onions
• 2 tbsp cornstarch
• 2 tbsp clarified butter
• salt and pepper
• 2 tbsp curry
• 300 ml vegetable stock
• 350 ml coconut cream
• 250 g whipped cream
• 1 bunch of spring onions
• ¼ bunch coriander
• 1 can/n peach(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Wash the meat, pat dry, and cut into cubes. Squeeze the limes, then marinate the meat in the juice and sesame oil for 2 hours. Peel the onion and dice finely. Dust the meat with starch and fry in batches in clarified butter. Season with salt and pepper, and remove. Cook the onions in the frying fat until translucent. Add the meat and curry, and sauté for 1 minute. Deglaze with the stock, coconut cream, and cream. Simmer for 15 minutes. Wash the onions and coriander, and cut the onions into 2 cm wide strips. Roughly tear the coriander. Drain the peaches, reserving the juice. Cut the flesh into thin strips. Add the spring onions to the goulash and season to taste. Add the peach slices and a little juice, and heat briefly.