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Veal Sauté with Ginger and Coriander Recipe
Flavors of France
Cooking time: 1 hour
Total time: 1hr to 2hr
Preparation time: 1 hour Cooking time: 1 hour
Difficulty: Easy
Ingredients
Ingredients for 6 servings
- 1.2 kg (2 lb. 10 oz.) veal top round, cut into large cubes
- 1 bunch of fresh coriander (cilantro)
- 1/2 tsp. cumin seed
- 1/2 tsp. coriander seed
- 1 cinnamon stick
- 1 big piece of fresh Ginger
- 4 cloves
- 5 large onions
- 2 cloves of garlic
- 4 tbsp. butter
- 1 tsp. vinegar
- 4 tbsp. tomato pulp
- 1 liter (4 cups) milk
- Salt and pepper
Method
- In a large saucepan, simmer the milk with the cloves, cinnamon stick, cumin and coriander seeds and 1/2 tsp. salt for 15 minutes.
- Add the meat and cook over low heat for 15 minutes. Remove from the heat and let the meat cool in the liquid.
- Peel and grate the ginger, crush the garlic, remove the stems from the cilantro and chop the leaves, and finely chop the onions.
- In a skillet, sauté the onions in the butter over low heat until they colour lightly. Add the garlic, cilantro and ginger. Set aside.
- Drain the veal and remove the spices. In the same skillet, sauté the veal until it is lightly browned; add the onion mixture.
- Add the vinegar and tomato pulp and season with salt and pepper. Simmer very gently for at least 30 minutes, stirring frequently so that it doesn't stick.
- Serve with rice.
Sommelier
A red Côte-de-Brouilly, a red Saint-Pourçain, or a Côtes du Jura rosé
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