Veal Doopiaja

Ingredients

• 2 pounds Veal shoulder, meat only, cut into 1-inch squares (Remove from bone and trim excess fat)
• 2 large Onions, thinly sliced
• 4 tablespoons Ghee or clarified butter (Can substitute with vegetable oil)
• 1 teaspoon Turmeric, ground
• 1 teaspoon Chili powder (Adjust to taste)
• 2 teaspoons Coriander, ground
• 1 teaspoon Cumin, ground
• 1 tablespoon Ginger, fresh, minced
• 4 cloves Garlic cloves, minced
• 1.5 teaspoons Salt (Or to taste)
• 2 cups Water
• 2 medium Tomatoes, chopped (Optional, for added richness)

Instructions

1. 1Remove the meat from the veal shoulder, discarding bones and excess fat. Cut the meat into 1-inch squares.
2. 2Heat the ghee in a large heavy-bottomed pot over medium-high heat. Add the sliced onions and fry, stirring frequently, until golden brown.
3. 3Add the minced ginger and garlic to the onions and fry for 1 minute until fragrant. Then add turmeric, chili powder, coriander, cumin, and salt. Stir well to combine and cook for 2 minutes to toast the spices.
4. 4Add the veal pieces to the pot and stir well to coat with the spice mixture. Cook, stirring occasionally, until the meat is browned on all sides.
5. 5Add the chopped tomatoes (if using) and water to the pot. Stir well to combine and bring to a boil.
6. 6Reduce heat to low, cover the pot, and simmer gently for 1 hour and 30 minutes, or until the veal is very tender. Stir occasionally and add more water if the curry becomes too dry.
7. 7Taste and adjust salt if needed. The curry should have a thick, rich gravy. Serve hot with rice or bread.