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Indonesian Veal Stew with Coconut and Peanuts

2 teaspoons curry powder
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil, plus more if needed
2-1/2 pounds boneless veal shoulder, well trimmed and cut into 2-inch pieces
2 tablespoons soy sauce
1 medium onion, chopped
1 fresh hot green chile pepper (such as jalapeno), seeded and minced
1 cup shredded unsweetened or sweetened coconut flakes, rinsed
1/2 cup unsalted peanuts
1/2 cup plain low-fat yogurt


In a medium bowl, combine the curry powder, salt, ginger, cumin, and cayenne. Set aside.

In a large skillet, heat the oil over medium-high heat. Add the veal, in batches without crowding, and cook, turning often, until lightly browned on all sides. Transfer to bowl, add the soy sauce and toss well.

Add the onion and chile pepper to the skillet, adding more oil if necessary. Reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Return the veal to the skillet, and all the garlic. Sprinkle with the spice mixture and stir for 1 minute; do not let the spices scorch. Transfer to a 3-1/2 quart slow cooker, and stir in the coconut.

Cover and slow cook until the veal is tender, 6 to 7 hours on low (200 degrees F). Stir in the peanuts and yogurt, and serve immediately.

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