Veal chops in a spicy saffron tomato sauce is a nice way to serve veal. Each chop is plated then topped with a tasty yogurt relish. Serve with brown rice or mashed potatoes.
8 small veal chops
2 small onions, coarsely chopped
3 large garlic cloves, 2 finely minced, 1 thinly sliced
1/2 teaspoon saffron threads*
1/2 teaspoon ground coriander
2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 cups chicken broth
3 tablespoon tomato paste
2 tablespoon lemon juice
2 large tomatoes remove seeds and coarsely dice
2 large cucumbers, peel and remove seeds, then dice
6 tablespoons plain yogurt
4 tablespoon flour
4 tablespoon vegetable oil
Salt and ground black pepper to taste
Add salt and black pepper to flour. Pat veal chops dry with a paper towel, then flour both sides of each chop. Heat oil in large skillet with cover and brown all chops on both sides. When chops are brown, remove from skillet and place in a covered dish to keep warm.
In same skillet, saute garlic, onion, coriander, cumin and cayenne pepper over low heat. Stir to keep from burning. Add saffron threads when onions become wilted. Stir mix and return veal chops to skillet, add chicken broth and stir. Cover and simmer for 45 to 55 minutes or until veal chops are tender.
Remove veal chops from skillet and return to plate, cover chops once more to keep warm. Spoon any fat from skillet and add tomato paste, stir or whisk briskly. Cook over medium heat to reduce liquid until it becomes a slightly thick sauce.
In separate bowl, mix together yogurt, lemon juice, diced tomatoes and cucumber. Stir to mix well. Set aside.
Spoon thickened sauce over veal chops. When plated, top each chop with yogurt relish. Serve with brown rice or mashed potatoes. Steamed spinach is a nice side.
Makes 6 to 8 servings.
I received a small cork topped jar of saffron several years ago. It has not lost its flavor or color and seems to keep indefinitely. I keep it in the vegetable crisper in a brown bag that is placed in a plastic bag. The brand is Mehr.
*Saffron threads can be expensive to moderately priced. I suggest that you buy the best you can afford, since they are used sparingly and a little goes a long way, it will be money well spent. I read that some people use turmeric as a substitute for saffron, but my guess is turmeric will give a flavor that is different from saffron.