Oven-baked ham stew with onion and apple chutney, roasted pineapple and carry sauce

Ingredients for Oven-baked ham stew with onion and apple chutney, roasted pineapple and carry sauce

Instructions for Oven-baked ham stew with onion and apple chutney, roasted pineapple and carry sauce

To prepare the Oven-baked ham stew with onion and apple chutney, roasted pineapple and carry sauce recipe, please follow these instructions:

Sprinkle the inner thigh and rub it with coarse salt, pepper and curry.
The apples are peeled, cut and cut into smaller pieces and put into a pan with water and onions cut into smaller boats. Put the inner thigh on it and put it all in the oven approx. 2 hours at 180 degrees Celsius. oven.

Let the inner thigh pull for 10 minutes. Keep the onion and apple compote from the frying hot.

Sauce: Grate pieces of chopped apple and coarsely chopped onion in a saucepan and add grease until it takes a little color. Karry is added and shaken for a moment. Add chicken fried cream and cook 1/2 hour until it is cooked. Blend the sauce, season with salt and pepper and drive it through a sieve. Heat the sauce up before serving.

Roasted pineapple:
Pineapples are cut free of peel and cut into slices. Remove if necessary. The middle one. Shake the slices on a hot forehead in a little butter and curry.

Serve pineapple and buttered pilled potatoes for the meat.