Hussanee Veal Curry
A traditional Indian-style veal curry with aromatic spices, simmered until tender. This recipe follows the Hussanee method, creating a flavorful curry with meat cut into small squares.
Ingredients
- 2 pounds Veal shoulder, cut into 1-inch squares (Remove from bone and cut into uniform squares)
- 3 tablespoons Ghee or clarified butter (For frying)
- 2 medium Onions, thinly sliced
- 1 teaspoon Ground turmeric
- 1 teaspoon Chili powder (Adjust to taste)
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 tablespoon Fresh ginger, grated
- 4 cloves Garlic cloves, minced
- 1.5 teaspoons Salt (To taste)
- 2 cups Water
- 1 tablespoon Tamarind paste (Optional, for tanginess)
More recipes using Veal_shoulder
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Instructions
- 1Remove the meat from the veal shoulder and cut into 1-inch squares, trimming away excess fat. Pat dry with paper towels.
- 2Heat the ghee in a large heavy-bottomed pot over medium-high heat. Add the sliced onions and fry, stirring frequently, until golden brown.
- 3Add the grated ginger and minced garlic to the pot and fry for 1 minute until fragrant. Then add the turmeric, chili powder, ground coriander, ground cumin, and salt. Stir well to combine and cook for 2 minutes to toast the spices.
- 4Add the veal squares to the pot and stir well to coat with the spice mixture. Cook, stirring occasionally, until the meat is browned on all sides.
- 5Pour in the water and add the tamarind paste if using. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour until the veal is tender.
- 6Check the veal for tenderness and adjust seasoning with salt if needed. If the sauce is too thin, simmer uncovered for a few minutes to thicken. Serve hot with rice or bread.
