1,6 kg lamb leg or veal, 10 cl oil, 2 onions, 1 apple, 40 g curry, 40 g flour, 400 g crushed tomatoes, 1 bouquet garni, 4 garlic clove, 2 bananas, 150 fresh pineapple, 200 g coconut milk, 20 cl liquid cream, salt, pepper
Prepare all the ingredients. Thinly slice the onions and dice the apples. Brown pieces of veal or lamb in a stainless stockpan with a bit of fats. Degrease the stockpan, add onions and apple... ...and sweat for 2 minutes. Sift... ...and roast the flour in a hot oven. Stir in the pieces of meat to incorporate the roasted flour. ...
To cut an ingredient into slivers or thin slices.
French term meaning to brown or sauté an ingredient in a little fat or oil.
French culinary term meaning to sprinkle ingredients browned in fat with flour, before adding liquid, in order to thicken the sauce.
To roast flour in the oven in order to let the starch cells burst.