Meat Curry with Mango

For the meat curry with mango, first put the mince in a suitable bowl for the meatballs. Clean the spring onions, remove the peel from the garlic and chop both very finely.

Soak the white bread in lukewarm water and then squeeze it well. Add the onions, garlic, bread, kitchen herbs (mint, lemon thyme, lemon balm and parsley) and the egg. Season with salt and pepper. Mix all the ingredients together well. Form 30 meatballs from the dough and put them in boiling salted water. Let the meatballs stand for about 10 minutes.

Cut the veal into thin slices and refrigerate. Remove the flesh from the mangoes. To do this, cut the fruit lengthwise into three pieces, with the stone in the middle piece.

Remove the peel from this piece, press the stone on a surface with a fork or your fingers, and use a kitchen knife to scrape off the pulp and juice.

From the other two pieces of mango, remove the pulp from the peel with a spoon and cut into cubes about 2 cm. Peel and finely chop the onion and garlic clove.

Heat the oil in the wok and fry the meat in it in portions all around and take it out again.

Stir-fry the onion and garlic in the remaining oil until lightly browned. Fry the mango pieces for 1 to 2 minutes and remove them. Add the curry powder and the coconut meat to the wok.

Preparation Tip:

Serve with meat curry with mango rice.

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