Recipe for spiced roast veal with semolina
Ingredients · Servings 4
- 1 veal roast (800g)
- 1 red onion
- 1 clove of garlic (chopped)
- 1 untreated lemon
- 1 bunch of coriander
- 1 tsp of ginger
- 1/2 tsp cinnamon
- 1 pinch of cumin
- 1 bouillon cube (in 20cl of water)
- 1 tablespoon of olive oil
- Cell
- Pepper
- 2 glasses of medium grain semolina
- 1 case of slivered almonds
- 1 case of blonde grapes
- 20g of butter
Method · 1 h 10 min
- Place the roast in a casserole dish with the olive oil and brown well on all sides. Add the garlic and spices, sauté for 1 minute, then pour in the stock. Add the peeled red onion, quartered, the lemon cut into eighths, and the leaves from half a bunch of cilantro. Season with salt and pepper, cover, and simmer for 45 minutes over low heat.
- Shortly before cooking, prepare the semolina, bring 2 glasses of water to a boil, then remove from heat and add the semolina and let it swell for 5 minutes.
- Add the diced butter, then the almonds and raisins; keep warm in a dish. To serve, place the couscous and roast on top, drizzle with the sauce, and garnish with the remaining coriander.
Preparation time: 25 minutes
Cooking time: 45 minutes
Place the roast in a casserole dish with the olive oil and brown well on all sides. Add the garlic and spices, sauté for 1 minute, then pour in the stock. Add the peeled red onion, quartered, the lemon cut into eighths, and the leaves from half a bunch of cilantro. Season with salt and pepper, cover, and simmer for 45 minutes over low heat.
Shortly before cooking, prepare the semolina, bring 2 glasses of water to a boil, then remove from heat and add the semolina and let it swell for 5 minutes.
Add the diced butter, then the almonds and raisins. Keep warm in a dish. To serve, place the couscous and roast on top, drizzle with the sauce, and garnish with the remaining coriander.
