Al-Ahram Weekly Online
24 - 30 May 2001
Issue No.535
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Veal vindaloo

By Moushira Abdel-Malek

Ingredients:

750gms veal (diced)
1 onion (sliced)
250gms fresh button mushrooms (halve larger ones)
4 medium-sized potatoes (peeled and diced)
2 large tomatoes (coarsely diced)
1 large green bell pepper (capsicum), diced
1 small bunch dill leaves (chopped)
one heaped tbsp curry powder
1/2tsp of: salt + pepper + ground coriander + allspice + turmeric
1tbsp oil

Method:

Heat oil in a large pan. Sauté onion until tender. Add beef with all the seasoning except the salt. Add half a cup of hot water. Bring to the boil, stirring. Reduce heat and simmer for 15 minutes. Add the potatoes and simmer for 15 more minutes. Stir in the tomatoes, the capsicum and mushrooms. Simmer gently for 15 minutes. Serve with rice, pickles and a yoghurt-cucumber mix.

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