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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From today's Thursday magazine. Recipe by Diana Cherian P. Ingredients:
1 kg veal |
1/4 cup oil |
3 pieces cinnamon, each 1 inch long |
12 cloves |
4 cardamoms |
1 tablespoon black pepper |
2 teaspoons vinegar |
12 pieces potatoes |
1/2 cup thick coconut milk (from 2 cups of grated coconut) |
1/2 cup onion, sliced |
6 green chilies, slit in half |
2 teaspoons ginger, juliennes of |
15 garlic flakes |
3 -5 curry leaves |
1 teaspoon flour |
salt |
1/2 cup green peas |
Directions:
1. Heat oil in a skillet.
2. Fry spices.
3. Saute the ginger, onion slices, green chillies and garlic in the oil until browned.
4. Drain oil.
5. Keep aside.
6. Saute the flour.
7. When it's fried, add the meat and saute lightly.
8. Add vinegar, salt and coconut milk.
9. When the milk is half cooked, add the potatoes, green peas, carrots and the sauteed ingredients.
10. Cover the pan.
11. Cook till the gravy is reduced.
12. Add coconut milk.
13. Bring to a boil.
14. Remove from flame.
15. Serve hot with bread/rotis/tortillas.
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