Try this Veal Chops in Spicy Sauce recipe, or contribute your own.
Suggest a better descriptionRose Hansen & Associates (Sausalito, Ca.) donated this recipe which is delicious served with saffron biryani, pilaf or couscous. Dredge chops in flour and brown on both sides in hot oil in a Dutch oven on medium heat. Remove chops from pot and keep warm. Saute onion, garlic and spices in pot over low heat, stirring when needed, until onion is limp. Add broth and chops. Simmer covered until meat is tender, about 50 minutes. Remove chops, keep warm. Drain off excess fat from pot, whisk in tomato paste and reduce liquid over high heat to 1 1/2 cups. Meanwhile, mix last 5 ingredients together. Pour hot sauce over meat, and serve with yogurt mixture around each chop. From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Posted by Stephen Ceideberg; March 30 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (1275g) | ||
Recipe Makes: 1 | ||
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Calories: 677 | ||
Calories from Fat: 244 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 16.2mg | 5 % | |
Sodium 1481.2mg | 51 % | |
Potassium 2613.5mg | 69 % | |
Total Carbohydrate 92.3g | 27 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 80.6g | ||
Protein 25.8g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 677
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