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Print this Recipe    Veal Curry

Emince de Veau au Curry Girardet
Veal Curry
Yield: 4 servings

1 1/8 lb veal, rump or topside
4 ts curry powder
oil
30 g butter, unsalted
1 1/2 dl dry white wine
3 dl heavy cream
lemon juice
salt
pepper

roasted almonds
fried onion rings

Units conversion: 30 g = 1 oz, 1 1/2 dl = 1/4 pint.

Cut the veal into slices about 5 mm (1/4 in) thick, then cut it
into pieces measuring 1 x 2 cm (3/8 x 3/4 in). Put the meat into
a bowl.

Sprinkle the meat with the curry powder. Add salt and pepper and
mix well with your hands to make sure that all the pices of meat
are well seasoned.

Using a non-stick pan, make a little splash of oil very, very hot.
Add the veal and - without delay - separate the pieces as they
cook. After 30 seconds, add the butter, and let the meat colour
lightly for 1 minute. The meat should cover the pan in one layer.

Take the meat out of the pan with a slotted spoon and put it aside
on a plate.

Deglaze the pan with the white wine and reduce it by two-thirds
over a brisk heat. Add the cream and continue the reduction, boiling
fast until the sauce thickens enough to coat the back of a spoon.
Set it aside.

Put the meat back into the sauce for longh enough to reheat it,
but do not let it cook any more. Taste for seasoning, add a dash
of lemon juice and serve immediately. Garnish the veal with roasted
almonds and fried onion rings.

Accompany this curry with a rice pilaff, embellished with little
dice of raw sweet pepper, soaked raisins and cooked peas.

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