Kalbssxhnitzel In Currysosse Veal Steaks L

Ingredients

1 lb veal cutlets, sliced thin 1/2 tsp salt 1/4 tsp pepper 3/4 tsp curry powder 3 tbsp vegetable oil 2 each onions, diced 2 tbsp evaporated milk 2 tbsp tomato paste 1 each lemon, juiced 10 each parsley sprigs, chopped 2 tbsp cognac or brandy	Advertisements

Preparation
 
Season veal with salt, pepper and 1/2 t curry powder.
Heat oil; brown veal slices on both sides. Remove
meat and reserve. Add onions; saute until softened.
Add evaporated milk and tomato paste. Cook until
bubbly. Add lemon juice, rest of curry powder, and
chopped parsley sprigs. Return veal slices to the
sauce. Add the cognac or brandy; heat through. Serve
on preheated platter.

 

 
Servings: 4

 

Kali Dal
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Keema Mattar Northern India
Heat butter or margarine in wide pot. Add onions and saute until they brown lightly. Add spices and stir well. Add tomato paste and yogurt and cook 10 minutes. Add lamb, breaking it into fine mince with a wooden spoon. Make sure the mixture has no lumps. Bring to a boil, (Upload by user)

Keema Mattar
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Khatta Moong Soured Lentils
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Khatte Channe
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Kheer Sweet Rice
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Kheer Vermicelli Pudding
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Kheer
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