Tongue in Spicy Sauce
|Veal tongue||1 1⁄2 Pound, soaked, poached in salted water for 45 minutes, peeled and cut into cubes|
|Red chili||1 , stemmed, seeded, chopped and crushed to a paste|
|Onions||2 , chopped|
|Cumin seeds||1 Teaspoon|
|Coriander seeds||1 Teaspoon, crushed|
|Wine vinegar||5 Tablespoon|
Put the tongue into a saucepan and add the crushed chili, paprika, onions and butter.
Pour in water to cover.
Cover the saucepan with a lid and simmer the mixture over low heat for three hours.
Prick the tongue with a skewer.
If the meat is tender and the juices run clear, it is cooked.
Add the cumin seeds, coriander and vinegar to taste.
Boil the sauce until it is smooth and slightly thickened..