Indian Veal Stew Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs) | |
| 8 pounds veal shoulder meat, cubed | ||
| Flour | 6 Tablespoon | |
| Onions | 2 , chopped | |
| Apples | 2 , chopped | |
| Bananas | 2 , chopped | |
| Unsweetened coconut | 4 Ounce, chopped | |
| 4 tablespoons plumped raisins | ||
| Tomatoes | 2 , chopped | |
| Whole Cloves | 6 | |
| Thyme | 1/4 Teaspoon | |
| Bay leaves | 2 | |
| Curry powder | 8 Teaspoon | |
| Cardamon | 1 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Water | 2 Quart | |
| Salt | To Taste | |
| Heavy cream | 2 Pint | |
Directions
Melt butter in a deep pan.
Add meat.
Cook slowly on low heat about 5 minutes.
Do not brown.
Stir in flour.
Mix carefully with wooden spoon.
Add onion, apple, banana, coconut, raisins, tomatoes, cloves, thyme, bay leaves, curry powder, cardamon, turmeric, water and salt to taste.
Cook slowly, stirring constantly, until boiling.
Cover.
Simmer slowly about 1 hour and 15 minutes.
Remove meat from sauce.
Place on heated serving platter.
Add heavy cream to sauce.
Simmer for 15 minutes.
Pour over meat and serve very hot.
Serves 20.
Add meat.
Cook slowly on low heat about 5 minutes.
Do not brown.
Stir in flour.
Mix carefully with wooden spoon.
Add onion, apple, banana, coconut, raisins, tomatoes, cloves, thyme, bay leaves, curry powder, cardamon, turmeric, water and salt to taste.
Cook slowly, stirring constantly, until boiling.
Cover.
Simmer slowly about 1 hour and 15 minutes.
Remove meat from sauce.
Place on heated serving platter.
Add heavy cream to sauce.
Simmer for 15 minutes.
Pour over meat and serve very hot.
Serves 20.
Chef
