Cut the onion into slices. Roast the spices with the onion slices in a little oil, then deglaze with the tomatoes and approx. 150 ml water and simmer for 15 minutes.

In a second saucepan, sauté ½ diced onion in oil. Clean the green peppers, cut into small cubes and add. Peel and dice the potatoes and sweat them in the pot.

Dice the meat and fry in a separate pan medium, remove from the pan and let rest. Put the tomato sauce mixture through a sieve to the vegetables in the second pot and season to taste.

Just before serving, add the meat to the sauce and bring to the boil again.

Hollow out bread. Finely chop the coriander and add to the curry. Arrange the ragout on the bread, sprinkle with a little fresh coriander.

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