Preparation (about 50 min):
Marinate the meat with ginger, garlic cubes, crushed pepper, thyme and marjoram and the oil for about 60 min.
Then sear the meat, add the carrots, leek, onion and celery, sauté and deglaze with veal stock and simmer for 20 to 25 minutes.
Add the diced potatoes and peppers and simmer for another ten minutes on low heat. Then add the kukuruz, tomato fillets, pumpkin cubes and cooked long grain rice and simmer for another five min on low heat.
Sauté the peach and apple slices in oil and fold them in together with the grapes at the end. Season with salt, pepper and chili flakes.
Our tip: It is best to use fresh herbs for a particularly good aroma!