Veal ribs with tomato rougail


  • Serves: 4
  • Preparation: 30 min
  • Cooking: 20 min

4 veal chops
2 cloves garlic
2 onions
2 limes in a hurry
3 tomatoes
½ dry red pepper crumbled
3 tablespoons of olive oil
2 tablespoons of vegetable oil
10 cl of coconut milk
2 teaspoons curry powder
1 teaspoon of brown sugar
5 cl of white rum
salt pepper


Mix coconut milk, rum, lemon juice, 2 tablespoons of olive oil, 1 crushed garlic clove and 3 drops of Tabasco. Cover the meat with this preparation. Cover and reserve for 12 hours in the fridge, stirring several times.

Scald, peel, seed and crush the tomatoes. Sauté the chopped onions for 3 minutes in 1 tablespoon of olive oil. Add tomatoes and 1 clove garlic, peeled, halved. Bake 10 min uncovered and add 5 cl water, pepper, curry and sugar. Season with salt, pepper and cook for another 10 minutes over low heat, stirring often. Remove the chilli.
Oil the barbecue grill. Drain the ribs, grill for 15 to 20 minutes, turning them over and brushing them with marinade. Season with salt and pepper.
Serve veal chops drizzled with red sauce.
Serve with basmati rice.