Southern African-style Veal Stew

Ingredients

In this adaptation of the classic French blanquette de veau, we incorporate the vibrant flavors of Southern African cuisine. The addition of spices such as coriander, cumin, and paprika gives the dish a distinct African flair. The use of coconut milk in the sauce adds a creamy texture and a touch of sweetness, which is characteristic of many Southern African dishes. We alse have the original recipe for Blanquette de veau, so you can check it out.

• 500g (1.1 lb) veal, cubed 500g (1.1 lb) veal, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 500ml (2 cups) beef or vegetable stock 500ml (2 cups) beef or vegetable stock
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 15g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the veal cubes and brown them on all sides. Remove the veal from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. 3.
   Add the sliced carrots and cubed potatoes to the pot and cook for a few minutes until slightly softened.
4. 4.
   Return the veal to the pot and sprinkle with ground coriander, cumin, and paprika. Stir well to coat the meat and vegetables with the spices.
5. 5.
   Pour in the coconut milk and stock, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for about 1.5 to 2 hours, or until the veal is tender and the flavors have melded together.
7. 7.
   Serve the Southern African-style Veal Stew hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or crusty bread.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Ground coriander — For the best flavor, use freshly ground coriander seeds instead of pre-ground coriander powder.
• Veal — Choose lean veal cuts for this recipe, such as veal shoulder or leg, as they will become tender and flavorful when slow-cooked.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or a chopped chili pepper to the stew.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will have further developed.

Serving advice

Serve the Southern African-style Veal Stew hot, accompanied by steamed rice or crusty bread. The fragrant aroma and rich flavors of the stew make it a perfect centerpiece for a cozy dinner with family and friends.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it in a deep bowl or on a large platter, allowing the vibrant colors of the vegetables and the creamy sauce to shine.