Veal in Almond and Sweet Pepper Sauce

Name: Veal in Almond and Sweet Pepper Sauce
Ingredients: 1 large red pepper; 2 red chillies; 2 oz (50 g) blanched almonds; 2 tablespoons (2 X 15 ml spoon) desiccated coconut; 2 teaspoons (2 X 5 ml spoon) paprika; 1 rounded teaspoon (2 X 5 ml spoon) caster sugar; 2 oz (50 g) butter or margarine; 2 oz (50 g) butter or margarine; 1 lb (450 g) pie veal - cut into cubes; 2 heaped tablespoons (4 X 15 ml spoon) plain yogurt; 3 tablespoons (3 X 15 ml spoon) lemon juice; ½ pint (300 ml) hot water; spring onions or parsley, finely chopped, to garnish; spring onions or parsley, finely chopped, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

This is an easy dish to make, with a most beautiful orange colour and a rich flavour which mingles best with plain boiled rice and a crisp green vegetable such as broccoli or very lightly cooked beans.

Ingredients

2 oz (50 g) blanched almonds
2 tablespoons (2 X 15

Main course
Gluten-free

Method

Grind up the almonds and coconut in a coffee grinder or in a liquidiser. Slice the red pepper into smallish pieces, removing the seeds, and cut the, chillies in half under running water, discarding the seeds and stems.

Melt the butter in a frying pan and cook the red pepper and chillies gently until soft. Then remove from the pan and put into a liquidiser or food processor with the grou