• 500g Champignons
• 400g minced meat
• 1 onion
• 1 banana (not completely ripe)
• 3 EL RAMA Culinesse
• 2 EL curry powder
• 30 g of peanuts
• 200 ml cream
• 1 tablespoon tomato puree
• 1/8 l broth
• Salt, Pepper

Cut Champignons into halves. Peel and chop the onion. Mix minced meat with the onion, salt and pepper and form 12 small meat balls. Peel banana and cut it into in 0,5 cm thick slices.

2. Put 2 EL of Rama Culiness in a pan and heat it up. Fry the meat balls, add the Champignons and cook or approx. 7 minutes. Add the curry, peanuts and further stir-fry for approx. 2  further minutes. Add cream, tomato puree and stock and heat up.

3. Put remaining Rama Culiness in another pan and stir-fry them. Add to the meat balls