Veal Curry
A traditional Indian-style curry made with tender veal shoulder pieces, simmered in aromatic spices until perfectly cooked. The veal is cut into bite-sized pieces and cooked using classic curry techniques.
Ingredients
- 1.5 pounds Veal shoulder, cut into 1-inch cubes (About 16-18 pieces from a small shoulder)
- 2 medium Onions, thinly sliced
- 3 tablespoons Ghee or vegetable oil
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder (Adjust to taste)
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 tablespoon Fresh ginger, minced
- 4 cloves Garlic cloves, minced
- 1 teaspoon Salt (To taste)
- 1.5 cups Water
- 2 medium Tomatoes, chopped (Optional but traditional)
More recipes using Veal_shoulder
Hussanee Veal Curry
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Instructions
- 1Cut the veal shoulder into 1-inch square pieces, selecting the best parts of the meat. You should have about 16-18 pieces. Pat dry with paper towels.
- 2Heat the ghee or oil in a large heavy-bottomed pot over medium-high heat. Add the sliced onions and fry, stirring frequently, until golden brown.
- 3Add the minced ginger and garlic to the pot and fry for 1-2 minutes until fragrant. Then add the turmeric, chili powder, ground coriander, ground cumin, and salt. Stir well to combine and cook for 1 minute to toast the spices.
- 4Add the chopped tomatoes to the pot and cook, stirring occasionally, until they break down and become soft and the oil begins to separate from the masala.
- 5Add the veal pieces to the pot and stir well to coat each piece with the spice mixture. Cook, stirring frequently, for 5-7 minutes until the meat is browned on all sides.
- 6Add the water to the pot and bring to a boil. Once boiling, reduce heat to low, cover the pot, and let simmer gently for 45 minutes to 1 hour, or until the veal is tender. Stir occasionally and add more water if the curry becomes too thick.
- 7Check the veal for tenderness and adjust seasoning with salt if needed. The curry should have a medium-thick gravy consistency. Serve hot with rice or bread.
