Veal Country Captain
A colonial-era curry featuring veal that's partially roasted before being simmered in a spiced curry sauce with onions, butter, and aromatic spices.
Ingredients
- 2 pounds Veal shoulder, bone-in (Can substitute with lamb shoulder or chicken thighs)
- 3 tablespoons Butter (Or ghee for more authentic flavor)
- 2 medium Onions, thinly sliced
- 1 teaspoon Turmeric, ground
- 1 teaspoon Chili powder (Adjust to taste)
- 1 teaspoon Ginger, ground (Or 1 tablespoon fresh grated ginger)
- 3 cloves Garlic, minced (Or 1/2 teaspoon garlic powder)
- 1 teaspoon Coriander, ground
- 1 teaspoon Cumin, ground
- 1 teaspoon Salt (To taste)
- 0.5 cup Water (Use if not pre-roasting the meat)
- 2 tablespoons Lime juice, fresh (Or lemon juice)
More recipes using Veal shoulder
Anglo-Indian
Veal Doopiaja
A rich Anglo-Indian curry made with veal shoulder, simmered in a spiced gravy with onions and aromatic spices. This dish requires longer cooking than chicken to tenderize the meat.
Indian
Jhal Frezee (Spicy Stir-Fried Curry)
A spicy Hindustani curry featuring meat that is partially roasted before being cooked with aromatic spices and water. This dish follows the Country Captain method with a focus on bold, fiery flavors.
Instructions
- 1Preheat oven to 400°F. Pat the veal shoulder dry with paper towels and season with salt.
- 2Place the veal shoulder in a roasting pan and roast in the preheated oven for 20 minutes until lightly browned but not fully cooked.
- 3Remove the veal from the oven and let cool for 5 minutes. Cut the meat into 2-inch pieces, removing bones if desired but reserving them for added flavor.
- 4In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat. Add the sliced onions and fry, stirring frequently, until golden brown, about 8-10 minutes.
- 5Add the turmeric, chili powder, ground ginger, minced garlic, coriander, and cumin to the onions. Stir constantly for 1-2 minutes until fragrant.
- 6Add the cut veal pieces (and bones if using) to the pot. If you did not pre-roast the veal, add the 1/2 cup of water at this point. Stir well to coat the meat with the spice mixture.
- 7Reduce heat to low, cover the pot, and simmer for 45-60 minutes, stirring occasionally, until the veal is tender and the sauce has thickened. Add a splash of water if the curry becomes too dry.
- 8Remove from heat and stir in the lime juice. Adjust salt to taste. Serve hot with rice or bread.
