Veal curry

Frankly exotic, but particularly tasty, this veal curry is perfect for a mild winter. A recipe to try without waiting!

ingredients

For 4 people

Preparation : 20 min. baking : 1h40


4 to 6 slices of veal shank (1 kg)

75 cl crushed tomatoes

2 onions


2 cloves garlic

2 tablespoons flour

2 tablespoons of mild curry


4 firm-fleshed potatoes

300 g spinach

100 g almond powder

50 g sliced ​​almonds

40 g butter

2 bay leaves

salt pepper

Production

Step 1

Peel and slice the onions. In a large casserole dish, melt them in half the butter. Reserve them. Flour the hock slices. Brown them in the casserole dish with the rest of the butter. In a small skillet, brown the almond powder for 5 min, stirring.

2nd step

Return the onions to the casserole dish and add the crushed tomato, pressed garlic, curry powder, peeled and chopped potatoes, almond powder, bay leaf, salt and pepper. Cover and simmer for 1 hour over very low heat.

Stage 3

Brown the slivered almonds for 3 minutes in the pan. Rinse the spinach, hull it and add it to the casserole dish. Continue cooking 20 min. Add a little broth or water if necessary. Sprinkle with slivered almonds and serve hot.

Author: Valérie Bestel

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