Veal Curry
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 55mins
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- Serves
- 4
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- Calories
- 514
A mild veal curry with flaked almonds and sultanas. Serve with rice and naan bread.
recipe updated Nov 28, 2024
Ingredients
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- Veal shoulder
- 600 g
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- Tomato
- 140 g
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- Garlic clove
- 2
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- Onion
- 150 g
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- Chicken stock
- 150 g
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- Curry powder
- 2 teaspoons
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- Ground coriander
- 2 teaspoons
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- Chili powder
- 1 teaspoon
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- Ground cumin
- 2 teaspoons
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- Salt
- as needed
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- Black pepper
- as needed
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- Tomato paste
- 1 tablespoon
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- All purpose flour
- 1 tablespoon
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- Ginger purée
- 1 tablespoon
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- Rapeseed oil
- 1 tablespoon
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- Coconut milk
- 150 g
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- Flaked almonds
- 30 g
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- Sultanas
- 30 g
Tools
-
Cooking Chef XL
-
Medium bowl
-
Cooking chef xl bowl
Step preview
- Add veal shoulder, curry powder, ground coriander, chili powder, ground cumin, salt, black pepper, tomato, tomato paste, garlic clove, all purpose flour and ginger purée to a clean medium bowl
- Stir until coated
- Marinate in fridge - 30 min
- Attach the Stir Tool
- Add rapeseed oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 100°C, Speed OFF
- Then add onion to the Cooking Chef XL Bowl
- Cook with splashguard fitted until translucent - 2 min, 120°C, Stir 2
- Retrieve the marinated veal from the fridge
- Transfer meat to Cooking Chef XL Bowl
- Cook with splashguard fitted until browned - 3 min, 120°C, Stir 3
- Then add chicken stock and coconut milk to the Cooking Chef XL Bowl
- Cook with splashguard fitted until cooked through - 20 min, 104°C, Stir 3
- Then add flaked almonds, sultanas, salt and black pepper to the Cooking Chef XL Bowl
- Cook with splashguard fitted until combined - 30 sec, 104°C, Stir 2
- Serve