Rôti de veau retour des Indes

Roast Veal with an Indian Accent

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      2 hr

Appears in
Rôtis: Roasts for Every Day of the Week

By Stéphane Reynaud

Published 2009

  • About

Ingredients

  • 1.25 kg (2 lb 12 oz) veal fillet
  • 1

Method

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