Veau a l’Indienne

Veau a Vlndienne (voh ah lahn-dee-yen) is a delicious way of preparing veal, and the spicy and creamy sauce gives the dish a delicate and subtle flavour. Serve with plain boiled rice and a mixed salad.

2 lb. lean boned veal, cut into

1-inch cubes

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon cayenne pepper

3 oz. butter

2 medium-sized onions, finely chopped

1 garlic clove, crushed large tart apple, cored and chopped celery stalks, trimmed and chopped

2 teaspoons curry powder pint chicken or veal stock

1 oz. sultanas or seedless raisins

2 tablespoons chopped almonds

2 tablespoons double cream

1 oz. beurre manie

Place the veal on a working surface and rub in the salt, pepper and cayenne. Set aside.

In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onions and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the veal cubes and cook, turning and stirring, for 8 to 10 minutes or until they are evenly browned. Stir in the apple, celery and curry powder and mix well. Cook, stirring frequently, for 3 minutes. Pour over the stock and bring the liquid to the boil.

Reduce the heat to low, cover and simmer the mixture for 40 minutes. Stir in the sultanas or seedless raisins and the almonds and continue to simmer the mixture for a further 20 minutes or until the meat is tender when pierced with the point of a sharp knife. Add the cream and cook for 1 minute.

Stir in the beurre manie, a little at a time, and cook, stirring constantly, for 2 to 3 minutes or until the liquid »«~ has thickened. Remove the casserole from the heat and serve at once, straight from the casserole.

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