Assamese-style Stuffed Veal Breast

Ingredients

In this Assamese adaptation of Gefüllte Kalbsbrust, we incorporate Assamese spices and ingredients to infuse the dish with the flavors of Assamese cuisine. The traditional stuffing of breadcrumbs, onions, and herbs is enhanced with Assamese spices like bhut jolokia (ghost pepper), black mustard seeds, and panch phoron (a blend of five spices). The slow-cooking method is also retained to ensure the tenderness of the veal breast. We alse have the original recipe for Gefüllte Kalbsbrust nach Wiener Art, so you can check it out.

• 1 veal breast (approximately 1.5 kg / 3.3 lbs) 1 veal breast (approximately 1.5 kg / 3.3 lbs)
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon bhut jolokia (ghost pepper) powder 1 teaspoon bhut jolokia (ghost pepper) powder
• 1 teaspoon black mustard seeds 1 teaspoon black mustard seeds
• 1 teaspoon panch phoron (a blend of fenugreek, nigella, cumin, black mustard, and fennel seeds) 1 teaspoon panch phoron (a blend of fenugreek, nigella, cumin, black mustard, and fennel seeds)
• 1 cup breadcrumbs 1 cup breadcrumbs
• Salt to taste Salt to taste
• Fresh coriander leaves, chopped (for garnish) Fresh coriander leaves, chopped (for garnish)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat mustard oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and green chilies to the pan. Sauté for another 2 minutes.
4. 4.
   In a separate pan, dry roast the black mustard seeds and panch phoron until fragrant. Grind them into a fine powder.
5. 5.
   Add the bhut jolokia powder and the ground spice mixture to the onion mixture. Mix well.
6. 6.
   Remove the pan from heat and let the mixture cool slightly.
7. 7.
   Add the breadcrumbs to the mixture and mix until well combined.
8. 8.
   Lay the veal breast flat on a cutting board and season with salt.
9. 9.
   Spread the stuffing mixture evenly over the veal breast.
10. 10.
    Roll up the veal breast tightly and secure with kitchen twine.
11. 11.
    Place the stuffed veal breast in a roasting pan and roast in the preheated oven for approximately 2 hours, or until the internal temperature reaches 70°C (160°F).
12. 12.
    Remove the veal breast from the oven and let it rest for 10 minutes before slicing.
13. 13.
    Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Mustard oil — If mustard oil is not available, you can substitute it with any other cooking oil of your choice.
• Bhut jolokia (ghost pepper) powder — Adjust the amount of bhut jolokia powder according to your spice preference. Be cautious as it is extremely spicy.
• Panch phoron — If you cannot find panch phoron, you can make your own blend by combining equal parts of fenugreek, nigella, cumin, black mustard, and fennel seeds.

Tips & Tricks

• To enhance the flavors, marinate the veal breast with the spice mixture overnight before cooking.
• Serve the Assamese-style Stuffed Veal Breast with steamed rice or traditional Assamese bread like pitha.
• Adjust the spiciness of the dish by adding or reducing the amount of bhut jolokia powder.
• For a richer flavor, baste the veal breast with its own juices while roasting.
• Leftover stuffed veal breast can be sliced and used in sandwiches or salads.

Serving advice

Serve the Assamese-style Stuffed Veal Breast hot as a main course dish. Accompany it with steamed rice or traditional Assamese bread like pitha. Add a side of Assamese-style dal (lentil soup) and a fresh cucumber salad for a complete meal.

Presentation advice

Present the Assamese-style Stuffed Veal Breast on a platter, garnished with fresh coriander leaves. Slice the veal breast into thick rounds to showcase the stuffing. Serve with the side dishes arranged neatly around the main dish for an appealing presentation.