Veal Qaurma

1. 1

   Cut the veal heart and liver into medium pieces, place in a pot with water, bring to a boil, and discard the first broth. Rinse the meat in warm water.

   15 min

2. 2

   Finely chop the onions and bell peppers; mince the garlic and cilantro.

   10 min

3. 3

   Melt the veal fat in a pot or deep pan, add the chopped onions and bell peppers, and sauté over low heat for 10 - 12 minutes until softened.

   12 min

4. 4

   Add the boiled heart and liver, tomato paste, basil, bay leaf, savory, crushed red pepper, and garlic. Mix well and simmer covered for 20 - 25 minutes until the sauce thickens.

   25 min

5. 5

   Finally, stir in the chopped cilantro and salt to taste, let cook for 2 more minutes, and remove from the heat.

   2 min

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.