*Curry soup :
Original to this recipe instead of celery take SerS, an Indian plant that you can get canned in well-stocked stores. How to make the soup: Rinse the peppers. Cut in half lengthwise. Remove seeds and cut into small pieces. Heat coconut oil in a saucepan. Stir-fry peppers, peeled chopped cumin, shallots, cilantro and peeled garlic clove crushed with salt in it. Add ginger and laos. Allow to brown for 15 minutes. Grind in a hand mixer and add repeatedly to a saucepan.
Rinse tenderloin inside and out, dry, skin, remove meat from bones, cut into approx. 4 cm pieces. Heat butter in a large frying pan. Fry chicken in it for 15 minutes until brown all over. Add finely chopped Stangenzeller. Also add the bay leaf spice to the saucepan with the spice mixture form. Fill up with hot water and cook in half an hour. Season with the juice of a lemon and salt. Take out the bay leaf spice. Keep warm in the saucepan.
Mix minced beef in a saucepan with ginger powder, pea flour and cold water until thick. Put cooking pot on the kitchen stove. Heat for 5 minutes while stirring. Remove from kitchen stove.
Mix in mint, cumin, coriander, peeled chopped onion and peeled garlic clove crushed with salt. Knead into a meat dough. Season with salt if necessary. Mix with under cal