Ethiopian Veal And Basil Curry (alicha)

Ethiopian Veal And Basil Curry (alicha)

Recette de: Viande
 
 
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Heat oil in a large pan over high heat. Cook onion and garlic for 7 minutes or until softened. Add veal, turmeric, basil, stock cubes, chilli and 500 ml water, cover and cook over low heat for 1 hour or until veal is tender.
Add potato and cook for 20 minutes or until tender. Add bok choy and cook for a further 10 minutes or until wilted. Serve with extra basil sprigs.

 



INGRéDIENTS
2 tbsp olive oil
2 large onions, finely chopped
3 garlic cloves, finely chopped
1 kg osso bucco (veal shin pieces)
3 tsp ground turmeric
3 sprigs basil, plus extra, to serve
2 beef stock cubes
2 red bird’s eye chillies, chopped
2 potatoes, peeled, cut into 2 cm cubes
3 bunches bok choy, thickly sliced

Ajouté par: Natália Martins
Consulté: 2706 X
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