Spicy Curry Goulash with Pineapple

Remove seeds from chilies and rinse. Peel garlic. Remove the peel from the ginger and chop coarsely. Blend everything with curry and mango chutney to a paste. Remove the skin from the onions and cut them into strips. Fry the goulash in hot oil. Add onions, fry and season with salt. Dust with flour, stir well and let it brown slightly. Add the paste, stock and orange juice.

Bring to a boil while stirring and steam over medium heat with the lid closed for about 1, 5 hours. Remove the skin from the pineapple, remove the stem, cut the pineapple into pieces. Drain bamboo shoots. Clean and rinse spring onions. Cut both into strips. Add everything 5 min before the end of the cooking time and heat up. Season with salt and sprinkle with plucked coriander leaves. Serve with basmati rice.

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