Tuesday,18 June, 2019
Current issue | Issue 1320, (17 - 23 November 2016)
Tuesday,18 June, 2019
Issue 1320, (17 - 23 November 2016)

Ahram Weekly

Veal stew in caramelised onion and nigella gravy

Serves 4-6



1 kg veal fillets or steaks (inner thigh or sirloin cuts) 

2 onions (sliced)

2 medium-sized carrots (grated)

1 tsp crushed garlic

2 tbsp black seeds

2 tsp white vinegar

2 tbsp pomegranate molasses

30 gm butter

1 tbsp olive oil

Salt + pepper + 7 spices + thyme



Heat a wide skillet on medium-high.  Add oil and butter to melt and to slightly heat.  Lay fillets, in one layer, to lightly brown and sear; on both sides.  Remove on to a plate aside and cover.  Add onion to saucepan.  Stir to caramelise then add seasoning; stirring until fragrant.  Stir in garlic and carrot.  Add vinegar and a small amount of hot water.  Bring to a boil.  Return seared veal over a bed of the contents.  Scatter black seeds on top of veal.  Cover.  Allow to simmer and cook over low heat; adding small amounts of hot water, occasionally when needed.  When veal is done, add pomegranate molasses.  Stir it in gently to incorporate.  Cover and allow to continue simmering only for five more minutes.  Remove away from heat.  Serve with a side of fluffed rice and sautéed vegetables of your choice.

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