Ingredients
Meat
- 2 tbsp Gold Medal ghee
- 1 kg veal slices
- 2 cups peeled green fava beans
- 2 onions, finely chopped or sliced
- Salt
- Black pepper
Yogurt sauce:
- 1 kg full-fat yogurt
- 1 tbsp cornstarch
- 1 clove garlic, crushed
- Salt
- Lemon juice
Tasha:
Garlic & Coriander Topping
- 1 whole garlic head, crushed
- 1 bunch fresh coriander
- 1 tbsp Gold Medal ghee
To garnish:
- Pine nuts
- Dry mint
Gold Medal ghee
Preparation
1. Bake the veal slices in Gold Medal ghee
2. Add the finely chopped onions
3. Add salt and peeled green fava beans
4. Put the yogurt in the pan together with cornstarch, salt, crushed garlic and lemon juice.
5. Bring it to a boil.
6. Then add the veal and vegetable mixture to the boiling yoghurt mixture.
7. In another pan: mix crushed garlic with fresh coriander in Gold Medal ghee.
8. Add the the sauce. Later add this mixture to the pan with the veal and vegetables.
Tip!
Serve with rice and garnish with pine nuts and dry mint.
