Curry veal sauté
Jean Covillault
Ingredients
Servings
Steps
Place the veal sauté in a Dutch oven with cold water, salt and aromatic herbs. Bring to a boil, then simmer for about 2 hours, until the meat is tender.
In another Dutch oven, sauté the spring onions, garlic and spices. Add the cream and the stock, allow it to reduce slightly, then add the veal pieces and stir to coat them evenly with the sauce.
Wash the pumpkin and cut it into wedges. Season with olive oil, salt and turmeric. Roast in a preheated 180°C oven for about 1 hour.
Season the couscous with olive oil, lemon juice and the spices, then pour over enough boiling water to just cover it. Cover and leave to stand for 15 minutes, then fluff the couscous with a fork.
Serve the couscous, top with the veal in its sauce and the roasted pumpkin, then garnish with toasted crushed almonds and sliced spring onions.
Jean's Tip
For melt-in-the-mouth meat that’s easy to manage, you can cook the veal like a pot-au-feu in advance, then reheat it in the sauce when serving.
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