Veal short ribs with crispy curry leaves

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the garnish

  • 1 tbsp vegetable oil, plus extra for frying if needed
  • 2 fresh curry leaf stems, leaves picked
  • 4 garlic cloves, finely diced

For the curry dressing

  • 2 tsp black mustard seeds
  • 2 tsp yellow mustard seeds
  • 1 tsp fresh root ginger, peeled and finely diced
  • 1 tsp madras curry powder
  • 1 small green chilli, finely diced
  • 2 large spring onions, chopped
  • 3 tbsp red wine vinegar
  • salt and freshly ground black pepper

For the veal

  • oil, for brushing
  • 2 veal rib eye spiral cut, about 350g/12oz
  • salt and freshly ground black pepper
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