Technical Stages :

• Thinly slice the onions and dice the apples.
• Brown pieces of veal or lamb in a stainless stockpan with a bit of fat.
• Degrease the stockpan and add onions and apples and sweat for 2 minutes.
• Sift and roast the flour in a hot oven.
• Stir in the pieces of meat to incorporate the roasted flour.
• Add curry and cover with boiling water.
• Add crushed tomato, chopped garlic and bouquet garni.
• Bring to a boil and cover. Leave to cook on medium heat for 45 mn to 1 hour for lamb and 1 hour to 1h15 for veal.
• When finished, remove the lid and decant the pieces of meat in another clean dish.
• Dice the bananas along with pieces of pineapple.
• Add the cream to the warm sauce and the coconut milk. Mix and adjust seasoning. Remove the bouquet garni.
• Pour the sauce onto the pieces of meat.
• Add pieces of bananas and pineapple and mix well without damageing pieces of meat. keep warm.
• Dress and serve hot. This spicy dish will go perfectly with a cooked rice "Madras" style.