Veal Chops in Spicy Sauce

Product :saffron
Category : meats & birds
Nº of Portions :4
Origin : -
Source : From the book ?WILD ABOUT SAFFRON?

Method :
Dredge chops in flour and brown on both sides in hot oil in Ducth oven on medium heat. Remove chops from pot and keep warm. Saute onion, garlic and spices in pot over low heat, stirring when needed, until onion is limp. Add broth and chops. Simmer covered until meat is tender, about 50 minutes. Remove chops, keep warm. Drain off excess fat from pot, whisk in tomato paste an reduce liquid over high to 1,5 cups. Meanwhile, mix last 5 ingredients together. Pour hot sauce over meat, and serve with yogurt mixture around each chop.
Advice :
4 thick veal or lamb chops, fat trimmed
2 tablespoons flour
2 tablespoons vegetable oil
1 medium onion, chopped
1-2 large garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon saffron threads
¼ teaspoon ground coriander
¼ teaspoons cayenne pepper
1 cup chicken stock (240ml)
1,5 tablespoons tomato paste
3 tablespoons yogurt
1 tablespoon lemon juice
1 large tomato, peeled, seeded and diced
1 cucumber, peeled, seeded and diced
Salt and pepper

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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