Veal in lemon sauce with cumin
6 servings
5 minutes
Veal in lemon sauce with cumin is an exquisite dish of Armenian cuisine that combines tender meat with a refreshing citrus aroma and the spicy warmth of cumin. Armenian cuisine is renowned for its skillful balance of flavors, and this recipe embodies the mastery of uniting simple ingredients into a rich gastronomic symphony. The sautéed veal acquires an appetizing crust, while the lemon sauce with parsley adds freshness and a slight tanginess. The dish is perfect for festive gatherings and family dinners, harmonizing beautifully with vegetable side dishes and light wine. The taste of tender meat infused with the aromas of melted butter and Eastern spices leaves a long pleasant aftertaste, awakening the desire to enjoy another serving. The simplicity of preparation makes this recipe accessible even for novice cooks, while its rich flavor delights the most discerning gourmets.
1
Heat clarified butter in a pan and season it with cumin.
- Clarified butter (ghee): 50 g
- Ground cumin: pinch
2
Cut the veal into large thin slices — no more than five millimeters thick. You can also pound the meat pieces with the bottom of a large skillet, placing the meat between two sheets of plastic wrap first.
- Veal: 1200 g
3
Salt and pepper the veal, then fry it in melted butter with cumin for thirty seconds on each side.
- Veal: 1200 g
- Clarified butter (ghee): 50 g
- Ground cumin: pinch
- Salt: to taste
- Ground black pepper: to taste
4
Place the meat in a warm spot, squeeze the juice of two lemons into a pan with oil, add finely chopped parsley, and simmer, stirring, for two to three minutes.
- Lemon: 2 pieces
- Parsley: 20 g
5
Pour the sauce over the veal and serve.
- Veal: 1200 g
