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Veau à l'indienne (Indian-style veal)
Veau à l'indienne (Indian-style veal) is a modern French recipe for a classic lightly-curried dish of veal in a chicken stock, crème fraîche and tomato purée base. The full recipe is presented here and I hope you enjoy this classic French version of: Indian-style veal (Veau à l'indienne).
prep time
15 minutes
cook time
90 minutes
Total Time:
105 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesFrench Recipes
This is a classic French veal stew that's flavoured with curry powder (hence the description à l'indienne). The style evolved in Paris in the mid 1800s and was brought to Britain by
Charles Elmé Francatelli
Ingredients:
250ml of boiling water
1 chicken stock cube
3 onions, peeled and sliced
800g of veal collar cut into pieces
1 tbsp of curry powder
2 tbsp of thick crème fraîche 15-20%
1 garlic clove
2 tbsp plain flour
1 small tin (50g) of tomato purée
1 knob of butter
lemon juice
1/2 lemon
Method:
Place a cocotte (shallow casserole) over medium heat. Once hot add the butter and when foaming use to brown the onions and meat pieces until the meat is nicely coloured all over (about 6 minutes).
Scatter over the flour and garlic, stir to incorporate the flour into the pan juices and cook for a few minutes.
In the meantime, dissolve the chicken stock cube into the boiling water. Whilst stirring constantly, pour this mixture into the cocotte then stir in the tomato purée, lemon juice and curry powder.
Mix to combine, bring to a simmer, cover and cook for 90 minutes.
Before serving, remove the lid and garnish with the crème fraîche. Serve straight from the cocotte.
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