Sliced Bombay

1. Bring 400 ml of salted water to a boil. Dry meat, cut into narrow strips. Roast in hot oil for 2-3 min. Swell long grain rice in boiling water for about 20 min with lid closed.

Drain the tangerines and collect the juice. Peel and chop the onion. Season meat, remove. Sauté onion in the frying fat. Dust with curry and flour, sauté while stirring. 3.

Deglaze with clear soup, 5 tbsp tangerine juice and whipped cream. Add peas, gently simmer for 5 minutes. Peel banana, cut off. Heat with tangerines and meat in the sauce.

4. fold the peanuts into the long grain rice. Season the meat with salt, pepper and curry and serve with the peanut long grain rice.

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