Season the meat with curry, oregano, marjoram and basil and soak in milk, preferably overnight. Peel and chop the onion and fry in a pot with oil until translucent. Add the meat and brown well.
Wash and chop the peppers and tomato, add to the meat and fry briefly.
Dissolve the stock cube in 0.5 liters of boiling water and pour the stock. Add the rice and let everything simmer until the rice is cooked. Mix in the ketchup, mushrooms and sweet cream, bring to the boil again briefly, then season with chili powder, salt and pepper and serve.