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Curried Veal

Canadian.kitchen's picture
Ingredients
  Veal cutlet 1 1⁄2 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped onion 3⁄4 Cup (12 tbs)
  Chopped tart apple 3⁄4 Cup (12 tbs)
  Curry powder 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Lemon rind 1⁄2 Teaspoon
  Canned bouillon 10 Ounce
  Water 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Cooked rice 2 Cup (32 tbs)
  Banana 1
  Shredded coconut 1⁄4 Cup (4 tbs)
Directions

Cut meat into 1-inch pieces, and flour lightly.
Melt butter or margarine in heavy skillet, and gently fry meat, turning till all sides are golden.
Push meat to one side, and add onion and apple.
Continue cooking over low heat a few minutes, stirring and turning.
Add curry powder, salt, lemon rind and cayenne.
Add bouillon, water and lemon juice, continuing to stir until mixture reaches simmering point.
Cover, and simmer about 45 minutes or until meat is tender.
Serve over hot fluffy rice, scattering banana slices and shredded coconut on top of curry.
Note: The same amount of lamb or beef may be used instead of veal.
Simmer 1 1/2 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Boiled
Interest: 
Party
Servings: 
6

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