1 Gemüsezwiebel (ca. 200 g)
1 kg durchwachsenes Schweinefleisch (aus der Schulter)
Salz
60 g Butter
2 El Senfpulver
1 El scharfes Currypulver
1 El Ingwerpulver
1 Tl gemahlener Piment
4 El Honig
3 El Apfelessig
330 ml helles Bier
550-650 ml Geflügelbrühe
200 g Weißkohlblätter
200 g Pastinaken
15 g getrocknete Apfelringe
150 ml Schlagsahne
2 El Mango-Chutney
2 El grobkörniger Senf
3 El Sahne-Meerrettich
1-2 El Speisestärke zum Binden                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     800 g TK-Pommes-frites
1 Bund Dill
Pfeffer

Gemüsezwiebel grob würfeln. Fleisch in 2-3 cm große Stücke schneiden, salzen und in einem großen flachen Topf bei starker Hitze in der Butter kurz anbraten. Zwiebeln zugeben und kurz anbraten. Senf-, Curry-, Ingwerpulver und Piment zugeben und kurz anrösten. Honig unterrühren, mit Essig ablöschen und mit Bier und Brühe auffüllen. Im offenen Topf ca. 90 Minuten milde kochen lassen.

Kohl putzen, die Blattrippen herausschneiden. Den Kohl in 3-4 cm große Stücke schneiden. Pastinaken schälen und in ca. 2 cm große Würfel schneiden. Apfelringe sehr fein hacken und mit dem Kohl ca. 20 Minuten vor Ende der Garzeit zugeben. Die Sahne zugießen. Die Pastinaken ca. 8 Minuten vor Ende der Garzeit mit Mango-Chutney, Senf und Meerrettich zugeben. Speisestarke mit etwas kaltem Wasser verrühren und das Curry damit binden.

Inzwischen die Pommes frites nach Packungsanweisung zubereiten und salzen. Dill grob schneiden. Curry von der Kochstelle nehmen, Dill unterrühren und mit Pfeffer würzen. Das Curry mit Pommes frites servieren.

Zubereitungsze: 2 Stunden Pro Portion 59 g E, 67 g F. 63 g KH = 1107 kcal (4628 kJ)