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6
Medium
2 hr
Published 2009
Combine the cinnamon, curry powder and cumin in a shallow bowl and mix well. Rub the spice mixture all over the veal fillet.
Heat the olive oil in a flameproof casserole dish. Add the veal fillet and brown over high heat with the garlic, shallot and ginger.
Halve the bulb spring onions and chop the stems. Split the stems of the lemongrass lengthways. Arrange the onions and stems