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Preparation time
25 minutes
Total time:
1 hour
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Ingredients
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2 tomatoes, seeded and diced
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250 g (about 2 cups) wax beans, trimmed
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250 g (about 2 cups) green beans, trimmed
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15 ml (1 tbsp.) mild curry paste
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1 L (4 cups) chicken broth
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15 ml (1 tbsp.) fresh ginger, grated
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2 cloves garlic, crushed
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1 kg (2.2 lb.) blade roast, Quebec milk-fed veal
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30 ml (2 tbsp.) olive oil
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125 ml (1/2 cup) fresh basil, snipped
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To taste, salt and pepper
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60 ml (1/4 cup) sliced toasted almonds (optional)
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Directions
- In a large, heavy-bottomed saucepan, heat the oil on high. Brown veal roast for 5 minutes or until golden on both sides. Add garlic and ginger. Continue cooking for 1 minute.
- Add chicken broth and curry paste. Cover and reduce heat to low. Let simmer for 2 hours or until the meat is tender. Transfer roast to a plate. Cut or break meat up into large chunks. Set aside.
- Add beans to the saucepan. Cover and cook for 10 minutes or until the beans are tender but slightly crunchy. Add tomatoes, basil and veal chunks. Salt and pepper to taste. Mix gently.
- Garnish each portion with almonds, if desired. Serve with basmati rice.
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