For the meatballs: knead together pork fat, chopped parsley and crème fraîche. With wet hands, form twelve dumplings.
For the carrot curry: remove the skin from the carrots and cut diagonally into slices a little thicker.
Crush mustard seeds, cardamom, turmeric, cloves, chili peppers and garam masala in a mortar.
a mortar and pestle. Heat oil and fry the herb mixture in it briefly to make it exceptionally aromatic. Add orange juice and clear soup and let it bubble up. Add carrots and dumplings and do everything together over medium heat in a closed saucepan for about 15 minutes. Rinse raisins on a colander with hot water and add. Stir the cornstarch with three tablespoons of cold water, add to the curry and let it boil. Season with salt.
Serve with flat long-grain rice or bread patties.
In this country often only a light yellow powder is called curry, in the Orient and in Asia the word stands for tasty dishes in spicy, often hot sauce. In almost all curry mixtures, which can consist of eight to twenty spices are: Turmeric (turmeric, gives the typical yellow color), pepper, red cinnamon, chili peppers, cloves, cumin, cardamom, coriander (cumin), ginger, perhaps fenugreek, mace (mace), mustard seeds, nutmeg, new spice and sweet peppers.
Garam masala is a curry-typical Indian spice mixture of cloves, pepper, cinnamon and cardamom,
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