Halal Roast Veal With Vegetables Recipe

About this recipe

A hearty and flavorful dinner featuring tender halal veal roasted with a medley of vegetables in a rich tomato-based sauce. Perfect for solution seekers looking for an easy yet satisfying meal.

Ingredients

• 200 g Orange Carrot (Gajar)
• 250 g Organically Grown Green Capsicum
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Sambar Onion Peeled
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 200 g Hommade Tomato Puree

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Skip the veal and instead prepare a vegetable base. Peel and slice 1 carrot, dice 1 green pepper, and clean and slice 200 g mushrooms. Place these vegetables in a roasting pan.
3. 3. Peel and slice 1 carrot, dice 1 green pepper, and clean and slice 200 g mushrooms. Add these vegetables to the roasting pan.
4. 4. Dice 1 onion and add it to the pan along with 1 tsp salt.
5. 5. Pour 2 cans of tomato puree over the vegetables. Stir everything well to combine.
6. 6. Add 2 cans of water to the pan and mix gently to ensure an even consistency.
7. 7. Roast in the preheated oven for 2 to 3 hours, stirring periodically and adding more water if the sauce becomes too thick.
8. 8. Once the vegetables are tender and cooked, remove the pan from the oven.
9. 9. Serve hot as a hearty vegetable dish.