Wayne Gisslen

Veal Curry with Mangos and Cashews

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Preparation info
  • portions:

    12

    portion size: 8 oz 240 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
4½

Method

  1. Cut the veal into 1-in. (2.5-cm) cubes.
  2. Heat the oil in a brazier over medium heat. Add the meat and cook it in the fat, stirring occasionally, until seared on all sides but only lightly browned.
  3. Add the onions and garlic to the pan. Sauté until softened, but do not brown.
  4. Add the spices and salt and stir. Cook 1 minute.
  5. Stir in th

Per serving: Calories, 430; Protein, 31 g; Fat, 26 g (64% cal.); Cholesterol, 95 mg; Carbohydrates, 18 g; Fiber, 2 g; Sodium, 330 mg.