600 g of tern of calf thick milk, or other crisp veal

3 tablespoons Mango curry

250 g of champignons

1 piece of ginger

1 piece. onion

1 clove of garlic

1 piece. ripe mango

2.5 dl Cream fraiche 38%

100 grams of pickled peas

2 carrots in fine tern

1 bunch of spring onions finely cut

What to do

Start by placing the meat in cold water and slowly boil it.

Meanwhile, put the mango fruit in the oven with peeling on. Bake an hour approx. at 150 degrees, may be done the day before.

When the meat is boiled, about 35 to 40 minutes, depending on what it is for a cut, take it out of the hot water and rinse it under cold water. Boil the hot water further.

In a sautépande or broad pot, saute the mushrooms and season the onions, garlic, ginger and curry after a couple of minutes, pour a little of the boiling water and let it boil quite calmly. Not all the cooking water needs to be used, the rest is simply discarded.

The finished baked mango is released from the skin, as well as the mango stones in the middle, like twisted off, just like slipping almonds for Christmas. And the mango meat is added to the sauce with the sauce, now bring the meat together with the fat Creme fraiche and let it simmer. 3 minutes before serving, add the last sweet herbs. In principle, you can use all types of green, depending on the seasons.

Should be served with basmati rice, and possibly a strong Chutney.