Veal Curry with Mangoes and Cashews

Portions: 25 Portion size: 8 oz (250 g)

US_Metric_Ingredients_ ■ Procedure

9 lb 4.5 kg Boneless lean veal 1. Cut the veal into 1-in. (212 cm) cubes.

(shoulder, shank, or breast)

8 floz 250 mL Oil

2. Heat the oil in a brazier over medium heat and add the meat. Cook the meat in the fat, stirring occasionally, until seared on all sides but only lightly browned.

212 lb

1.25 kg

Onions, medium dice

2 tbsp

30 mL

Garlic, chopped

5 tbsp

75 mL

Curry powder (see note)

1 tbsp

15 mL

Ground coriander

212 tsp

12 mL


1 tsp

5 mL

Ground cumin

1 tsp

5 mL


14 tsp

2 mL




Bay leaves

2 tsp

10 mL


3. Add the onions and garlic to the pan. Sauté until softened, but do not brown.

4. Add the spices and salt and stir. Cook 1 minute.

300 g


White stock Tomato concassé

5. Stir in the flour to make a roux and cook another 2 minutes.

6. Add the stock and tomatoes. Bring to a boil while stirring.

7. Cover and simmer slowly in the oven (300°F/150°C) or on top of the range until the meat is tender, 1-112 hours.

as needed 8 oz

12 cup

4-5 Mangoes as needed Boiled or steamed rice

250 g Cashews, coarsely chopped

125 mL Chopped parsley

Per serving:

Calories, 430; Protein, 31 g; Fat, 26 g (64% cal.); Cholesterol, 95 mg; Carbohydrates, 18 g; Fiber, 2 g; Sodium, 330 mg.

Note: If desired, increase curry powder to taste and omit other spice (except bay leaf).

9. Peel the mangoes with a paring knife or vegetable peeler. Cut the mango flesh from the stone in thick slices. Cut into medium dice.

10. To serve, place a bed of rice on a plate. Spoon the curry onto the center of the rice. Top with diced mango. Sprinkle with chopped cashews and chopped parsley.

Continue reading here: Saltimbocca alla Romana

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