Preheat electric oven to 175 °C.
Mix curry, pepper, salt(1) with juice of one lemon(2), lemon zest(3) and oil(4). Coat meat with it.
Cut onion into cubes, sauté in oil in roasting pan. Brown meat well on all sides.
Pour wine, roast meat in the stove for 25 minutes, pour gravy in between.
Peel peppers with a peeler, cut into quarters, cut diagonally into fine strips. Finely dice shallots, sauté in butter. Add juice of one lemon, bell pepper, salt, sugar and aniseed. Pour in clear soup and cook at low temperature for about 5 minutes until al dente.
Peel the potatoes, grate finely, mix with cream, juice of one lemon, egg yolk double. Season dough (5) with salt and chopped herbs. Spread 1/2 cm thick on meat, bake at 200 °C (gas: level 3) for 10 to 15 min., then put under broiler for 5 min.
Season remaining batter with nutmeg and salt and finish baking small cookies in hot fat in a frying pan.
Rest meat in aluminum foil. Season vegetables with whipped cream, salt, aniseed schnapps, pepper. Cut meat into slices, serve with vegetables and potato cookies.
Drink: red Bordeaux wine
Our tip: It is best to use fresh herbs for a particularly good aroma!
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