The curry veal stew is a tasty and easy to prepare dish, the tender meat bites are stewed and slowly cooked , so as to enrich themselves with the exotic flavors and aromas of spices and aromas. Perfect as a main course for a dinner with the family , or with friends , if served with white rice it becomes a hearty single dish .
A tasty and fragrant sauce covers the veal stew with curry , an easy dish to make even for those who are novice in the kitchen.
If in Indian and Asian cuisine “curries” are preparations based on stewed meat or vegetables and flavored with a certain mixture of spices, in Italian the term curry indicates the mixture itself, a golden powder based on turmeric , chilli and various other essences. Depending on the amount of chilli and mustard present, curry can turn out to be a mix with explosive spiciness, hot curry, until it is much more delicate and almost sweet, mild curry .
These curried veal morsels become particularly good and tasty if prepared a day in advance, and served with pilaf rice or boiled rice, perhaps of the aromatic basmati variety, they turn into a substantial single dish that recalls conviviality. It is up to you to choose which type of curry to use, whether more or less spicy, based on the stamina of the diners.
The veal stews , or more precisely the meat stews in general, are a second plate traditional and very popular in our cuisine. Also try the pork with beer , the chicken stew all’arrabbiata or, for an original presentation, the sandwiches stuffed with stew .
INGREDIANTS for VEAL STEW WITH CURRY
- 600 g of veal stew
- 30 g of butter
- 2 tablespoons of extra virgin olive oil
- 2 meager tablespoons of curry
- 2 small onions
- 2 sprigs of thyme
- 1 sprig of parsley
- Flour
- salt
- pepper
HOW TO PREPARE: VEAL STEW WITH CURRY
To make the curry veal stew, heat the butter with the oil in a pan and brown the chopped onions. When they have become transparent, add the floured pieces of meat and brown them well over high heat, turning them often so that they take color evenly.
After about five minutes add salt and pepper. Meanwhile, dissolve the curry powder in a large glass of hot water.
Pour the curry dissolved in the water over the meat, mix very well and cook covered, over medium-low heat, for about an hour.
Stir occasionally and if the meat gets too dry, add a little hot water.
When cooked, add the thyme leaves and the chopped parsley. Transfer to a serving dish and serve the veal stew with curry accompanied with pilaf rice or simple boiled rice.
