Rinse the meat. Dry. Rub with salt, pepper and curry. Heat coconut oil until very hot. Brown meat on all sides in it.
Peel and dice onion. Add to meat.
Clean, rinse and chop greens. Add them as well. Add water.
Braise the meat for 60 to 70 minutes. Remove the meat. Keep warm.
For the gravy, boil off the roast stock with the beef broth. Strain if necessary.
Add grated lemon peel, lemon juice and pineapple juice. Boil a little.
Mix cornstarch with cold water. Stir into boiling sauce. Boil well.
Remove the saucepan from the stove. Stir in whipped cream. Season with sugar and curry. Also keep warm.
For garnish, drain pineapple slices very well. Cut in half. Fry lightly in hot butter.
Cut meat into slices. Arrange with pineapple slices and maraschino cherries, garnish with parsley.
Pour 3 tablespoons of sauce over, offer rest of sauce separately with it.
Serve: Rice and chop salad in yogurt marinade.
Ps: Arrange meat, fruit and sauce on rice. It looks great. And the curry flavor is transferred to the rice.
Tip: Use creamy natural yogurt for an even finer result!
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