For my inner carnivore and to shake the anger and frustration outlined under 24 June in My Corona Diary III below.

From the freezer, I took a piece of pulled pork delivered from Don Carne.

I boiled a bag of kidney beans which had already been soaking in lots of water since early this morning. I always have some kind of boiled “legume” available to throw into casseroles, curries and salads.

Needing to throw a lot of spices around, I roasted a heaped tblsp of cumin seeds and a heaped tblsp of coriander seeds and ground them together with a tblsp black pepper.

I sauteed four large red onions, coarsely chopped, and ten large cloves of garlic and a large know of ginger, finely chopped. When starting to brown, I added the ground spices, two sticks cinnamon, about ten cloves, two tblsp chili flakes and three star anise, and sauteed a bit more.

I added quite a bit of yoghurt (goat is what I always have available) and almost a whole tube of tomato paste (to make up for the second tin of tomato which I discovered I had forgotten to buy). Sauteed, added a heaped tsp turmeric and two tsp salt, stirred well and then added one tin of tomato and a tin of coconut milk.

When simmering properly, I added the meat and simmered for about half an hour, turning it a couple of times.

I then switched everything off and took Max for a walk to Landwehrkanal where we sat for a while to calm down, which today I probably needed as much as he did. He seems to like quietly observing the world go by, cheeks smooth, ears up and out the way we like them to be, and sniffing the air and not the ground.

Back home, I took the meat out of the pot, slowly reheated the sauce, now with the kidney beans added, while shredding the meat which I then put back in the pot to gently reheat it all.