Veal curry with rice

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: chuck of veal

Difficulty: *

Cooking methods: frying stewing

Preparation

Squeeze the lemon. Heat the butter or oil in a non-stick frying pan and fry the meat until golden brown. Remove the meat from the pan and place in casserole dish with a lid. Add the onion to the oil or butter and fry for five minutes until soft. Stir in the flour and curry powder and then add the veal stock.

Bring to the boil. Add the chutney, the brown sugar and the lemon juice. Mix well and then pour over the meat. Season to taste. Put a lid on the casserole dish and place in the middle of the oven (160°C / 320°F - gas mark 3). Stew for two hours. Near the end of the cooking time, cook the rice.

Arrange the rice on the plate in a ring and spoon the veal and the sauce into the centre.

This is delicious with mixed dried fruit or caramelised shallots as they add a refreshing note to the hearty flavours of the veal curry.

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