
British Rose Veal and Cauliflower Dhansak

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Heavily but not hotly spiced, hearty and satisfying big flavours. I was surprised how well the veal took to being curried and rather than being overpowered was enhanced and flavourful. The long, slow cook in the oven helped to marry up all the spices and making the curry early resulted in a very easy dinnertime!
ingredients
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serves: 4
1.5 tsp whole cumin seeds
1 tsp mustard seeds
0.5 tsp fennel seeds
1.5 tsp ground coriander
0.5 tsp ground cinnamon
1 tsp ground fenugreek
1 tsp turmeric
1 tsp ground ginger
3 tsp mild curry powder
pinch a of red chilli flakes
2 tbsp groundnut oil
500g British rose veal, trimmed and cut into cubes
2 cloves garlic, chopped
5 baby onions, peeled & halved
1 large onion, chopped finely
1 tomato, chopped
1 potato, peeled and cut into cubes (a waxy potato such as Jelly is best)
1 pieces baby cauliflower, divided into eight
500ml veal stock
3 tbsp red lentils
1 tsp heaped Garam Masala
1 tbsp dried fenugreek leaves
1 tsp jaggery goor, or light brown sugar
Servings Per Recipe: 4
Amount per Serving
Calories: 434
- Total Fat: 16.9 g
- Saturated Fat: 4.4 g
- Trans Fat: 0 g
- Cholesterol: 102.5 mg
- Sodium: 141 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 10.1 g
- Sugars: 12.2 g
- Protein: 32.4 g
preparation

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