Oriental Veal Casserole Recipe

Ingredients

• 1 kg Veal chunks
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 can of chopped tomatoes (400g)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 teaspoon ground ginger
• 2 tablespoons cornstarch dissolved in water
• Salt and pepper to taste
• 2 cups of cooked basmati rice, for serving

Directions

1. Preheat your oven to 180C.
2. In a large skillet, heat the oil and cook veal chunks over high heat to brown them on all sides. Transfer them to a casserole.
3. In the same skillet, saute the onion and garlic until they are soft and translucent. Add the canned tomatoes, soy sauce, honey and ginger and bring the mixture to a boil.
4. Add salt and pepper to taste.
5. Add the tomato mixture to the casserole with browned veal chunks. Stir to coat the meat with sauce.
6. Cover the casserole with foil and bake in the oven for 1 1/2 hour or until the veal is tender.
7. Take the casserole out of the oven and transfer the veal chunks to a serving dish.
8. Add the cornstarch dissolved in water to the tomato sauce in the casserole, Stir to combine and bring the liquid to a boil, then simmer over a low heat for 5-10 minutes or until the sauce thickens.
9. Pour the sauce over the veal chunks and serve hot with basmati rice on the side.

Verdict and Serving Suggestions

This Oriental Veal Casserole is a delicious and hearty dish that is perfect for the cold weather. The combination of veal, soy sauce, honey, tomatoes and ginger creates a unique flavour that is sure to impress your guests. Serve it with fluffy basmati rice to absorb the rich sauce.