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Veal Curry with Coconut
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Ingredients
- Raw veal, cut into cubes½ kg
- Ghee1½ tablespoons
- Grated coconut50 g
- Water for soaking the coconut¼ ratl (about ½ cup)
- Broth (stock)1½ cups
- Small onion, chopped1 onion
- Cooking apple or green tomato, chopped1
- Flour1 tablespoon
- curry powder1 teaspoon (or 1 tablespoon curry paste)
- Lemon juice1 teaspoon
- Sugar, or 1 teaspoon jam or raisinsa pinch
- Salt and pepperto taste
- Boiled rice, for servingabout ¼ kg
- Lemon and parsley, for garnishto taste
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 420, protein 38, fat 22, carbs 14, fiber 1, sugar 3
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: أصول الطهي النظري والعملي — نظيرة نقولا وبهية عثمان. From the cookbook Osool El Tahy El Nazari wal Amali; structured facts and the family's rewritten steps; book rights not cleared