Wednesday,19 September, 2018
Current issue | Issue 1207, (24 - 30 July 2014)
Wednesday,19 September, 2018
Issue 1207, (24 - 30 July 2014)

Ahram Weekly

Sufra Dayma - Veal in coriander sauce (kozbareya)

Serves 4-6

1 kg boneless veal (cubed)
2 large onions (finely chopped)
1 tsp crushed garlic + 1 tsp (extra)
75 ml fresh tomato juice
1 big bunch green coriander, leaves only (finely chopped)
1 tsp dried ground coriander
Salt + pepper + 7 spices + grated nutmeg
2 tbsp extra virgin olive oil
1 tbsp butter

Heat a large cooking pan on high.  Lower heat to medium and add oil.  Stir in veal cubes in batches, to golden brown.  Remove with a pair of tongs onto a container aside and cover.  Add onion to pan.  Stir to slightly brown.  Add seasoning and garlic.  Stir until fragrant.  Add tomato juice, bring to a boil, then return veal to pan.  Lower heat to the minimum-low.  Leave to cook in its own juices, checking occasionally if hot water is needed; (do not add water if meat juices remain).  When veal is almost done, add butter and extra garlic to a medium frying saucepan.  Stir over medium heat until garlic is slightly golden, then stir in dried coriander.  Remove from heat.  Add green coriander to garlic and cover to wilt in heat of pan, for a few moments.  Uncover, stir to mix, then add to veal.  Cover pan and remove away from heat.  Allow to rest for a few minutes.  Serve with fluffed rice and a green salad. 

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