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Coconut Curry of Veal
A delightful stew of lean cubed veal in a lightly sweetened, sauce of coconut milk, curry, citrus juices, and marsala wine, with an added surprise of dried cranberries. Ingredients
- Ingredients:
- 2 lbs lean cubes of stewing veal
- 3 tbs unsalted butter
- 3 tbs EVOO
- 1 large white onion, diced
- 1 cup diced celery, with a few leaves
- 1 large orange bell pepper, diced
- Zest and juice of 1 large orange
- Juice of 2 limes or several Kaffir Lime leaves
- 1 knob freshly grated ginger root
- 3 to 4 tbs good yellow curry powder (Poonjabi or Jamaican)
- Salt and pepper to taste
- 1 cup Marsala wine or cream sherry
- 1 14 oz can of coconut milk
- 3 to 4 tbs sugar
- 1 handful sweetened dried cranberries
- Fresh Basil leaves, Thai, Italian, or otherwise
Directions
- Method:
- Sauté the veggies in the butter and oil, with a pinch of salt, until wilted. Add the veal cubes, which have been wiped dry with a paper towel, and brown the meat. Add the curry powder and several pinches of black pepper and continue the sauté over medium heat for several minutes more. Deglaze the pan with the Marsala, and after several minutes add the coconut milk and bring to a boil. Reduce the heat to medium and add the orange zest and juice. You may now add the ginger root, lime, sugar, and dried cranberries to the pot. Pour the stew into a small crock-pot and cook at High setting for 2 to 2 ½ hours. When done taste the stew and adjust the seasonings as needed. Tear the basil leaves at this point and add to the crock-pot. Keep warm and serve with steamed Basmati rice and an excellent mango chutney. This is a recipe of my own devising, and of which I am very fond. I sometimes add cubes of Idaho potato or small florets of cauliflower to the pot as a variation.
- Micaele Sparacino November 11, 2012
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