- Green Beans - 500 Grams
- Curry - 1 st. a spoon
- Garlic - 4 Teeth
- Vegetable oil - 50 milliliters
- bunch Dill - 1 piece
- Paprika - 1 st. a spoon
- Anise seeds - 1 Pinch
- Carnations - 4 Pieces (bud)
1. First we will prepare all the ingredients we need. 2. We cut pork with a short thin strand. Now the pieces of meat are washed in water, well dried, a little pepper and salted. In the pan, pour a little vegetable oil, and put pieces of meat there. On a strong fire lightly fry the meat, stirring occasionally, should turn a ruddy crust. 3. Then add a small amount of water, reduce the fire and about forty minutes, with the lid closed, stew the meat. At the very end of the quenching, add garlic, chopped dill, anise seeds, cloves, pepper, sweet paprika and curry. 4. Pour a small amount of water into the cauldron with sunflower oil, throw the green bean pod and put it there. When the dish is ready to serve, the bean is abundantly poured with sauce.
Servings: 4