Thoroughly brush the salsify under running water, peel in water and cut into slices approx. 1 cm thick. Heat the oil in a pan. Sauté the shallots, garlic and salsify for approx. 3 mins. Add the peas and chickpeas and continue cooking for approx. 2 mins. Pour in the stock, cover and simmer for approx. 10 mins., season.
Heat the oil in a frying pan. Stir-fry the meat for approx. 2 mins., add the sesame and finish cooking for approx. 1 min., season.
Stir together the sour half cream and curry, season with salt. Arrange the vegetables with the meat on plates, accompanied by the curried sour cream.