Sauteed veal with ginger and coriander


  • Serves: 6
  • Preparation: 1h
  • Cooking: 1h

– 1.2 kg of veal nuts detailed in large cubes
– 1 bunch of fresh coriander
– 1/2 tsp cumin
– 1/2 tsp coriander seeds
– 1 cinnamon stick
– 1 large fresh ginger nut
– 4 cloves
– 5 large onions
– 2 cloves garlic
– 4 tbsp margarine
– 1 tsp vinegar
– 4 tablespoons of tomato pulp
– 1 l of soy milk
– salt pepper


In a large saucepan, boil the soy milk over low heat for 15 minutes with the cloves, the cinnamon stick, the cumin seeds, the coriander seeds and 1/2 teaspoon of salt.
Add the meat and let it cook for 15 minutes over low heat, then let it cool directly in the pan.
Peel and grate the ginger, crush the garlic, chop and coarsely chop the fresh coriander, finely chop the onions. In a frying pan, brown the onions over low heat in the margarine until they lightly color. Add the garlic, cilantro and ginger. Book.
Fry the drained meat, free of spices from its first cooking, in the same frying pan. Let it color slightly before adding the onion mixture. Add the vinegar, tomato pulp, salt and pepper and simmer over very low heat for at least 1/2 h. Stir regularly so you don’t get caught.
Serve with rice.