Vimala’s veal in cream sauce, a Mauritian white sauce flavoured with mint and coriander!
Ingredients (for 6 and 8 persons)
800g of veal from Normandie Viande Héritage cut into small square pieces
800g of unsweetened condensed milk
11g of fresh chopped mint
11g of fresh chopped coriander
2 medium sized carrots cut into slices
1 yellow chopped onion
2 pressed garlic cloves
salt and ground pepper
1 – In a small pot, fry the onions and the garlic.
2 – Once everything is brown, add the pieces of veal. Cover with the 400g of unsweetened condensed milk and water, add salt and pepper. Sprinkle with fresh mint and coriander (keep some of the two herbs). The meat must be completely covered for it to cook.
3 – Cover the pot and let it cook for an hour with low heat.
4 – Add the carrots. Let it cook for 30 minutes. Add the remaining of the unsweetened condensed milk. Taste and adjust the seasoning.
5 – Cook on a medium heat for 10 minutes uncovered. Sprinkle with the remaining herbs.
6 – Serve with Basmati nature rice, steamed cooked potatoes and green beans like I explained in my article before this one. Bon appétit!
Source: L’Atelier de Kristel