This Veal Curry will have You Licking Your Plate!

Meet your Best Boerekos Curry Recipe Ever! 

Veal Curry in true South African Boerekos-style!

This dish is genuinely a gift from Heaven! And unbelievably delicious—beyond your wildest imagination! You'll make this time and time again, without a doubt. Perfect for celebrations with old and young.

Served simply on a bed of savory rice with steamed carrots and green beans.

Notes:

Add as many potatoes as you wish. Ours are GMOs - genetically modified - so I avoid them (until I can grow GMO-free potatoes), which cause migraines and muscle cramps.

Ingredients:

130 g fat or coconut oil or fat or oil of your choice

1.5 kg veal stewing cuts

10 ml salt

4 medium onions, diced or chopped to your liking

12 g fresh ginger, crushed to a paste or grated

6 fresh garlic cloves, crushed or grated

4 - 6 potatoes (optional)

50 ml Rajah medium curry powder

30 ml Cake flour or 60 ml Rice flour - grind raw in a coffee grinder 

30 ml soft brown sugar (optional)

30 ml peach chutney (or apricot chutney as a 2nd choice) 

Juice of 1/2 a lemon or to taste (optional)

Method - Curry:

1. Add your roughly chopped ginger, onions, and whole garlic cloves to your food processor and whizz to a puree or finely grate or crush your ginger and garlic and chop your onions by hand if you do not have one.
2. Add your fat to the bottom of your slow cooker, followed by your ginger-onion-garlic puree or mixture.
3. Swish out your food processor bowl with the given water amount and add it to your pot.
4. Lastly, add your meat on top and sprinkle over the salt.
5. Close your lid and cook on high overnight or for at least 5 - 6 hours or until the meat falls cleanly off the bones.
6. Do not stir or giggle the meat around - we want whole pieces, not stringy bits of meat.
7. When the meat falls cleanly off the bones, gently remove it with all its bones with a spatula, set aside, and when cool enough, remove all the bones as they are sharp, and we do not want them in our curry.
8. Add your curry powder and cook for a further 3 - 10 minutes.
9. Make a paste or slurry out of your flour with a small amount of water and stir this into your remaining curry gravy, adding a sprinkling of water here and there, only if needed.
10. Add your deboned meat back into your slow cooker, and keep warm ... while you make up your savory rice...

Ingredients - Savoury Rice:

300 g or 1 1/2 cups of rice 

50 g (60ml) coconut oil or any fat/oil of choice 

2 small onions, finely chopped

2 - 3 cloves of fresh garlic, crushed - optional 

8 g (7.5 ml) of fresh ginger, crushed - optional 

20 ml Rajah medium curry powder - recipe below

5 ml salt

Method: 

1. Boil the rice for 6 - 8 minutes or until al dente, and drain. 
2. Melt the fat or oil for the curry sauce in a medium-sized saucepan or your electric wok. 
3. Sauté the onions with garlic and ginger if adding - lightly for 5 minutes. 
4. Stir in your curry powder over low heat while continually tossing with a spatula until all your curry powder is blended into your rice.

Homemade Rajah Curry Powder

Ingredients:

3 Tablespoons dry coriander seeds

1 + 1/2 a tablespoon dry cumin seeds

1 tablespoon turmeric powder

10ml cayenne pepper or 4 Kashmiri dried whole chilies

1/2 a teaspoon of ginger powder - omit if adding ginger as above 

10 - 12 black peppercorns

Method:

Grind all dry ingredients in your coffee grinder

Empty into a small ziplock spice bag and store in the freezer.

Serve and Enjoy!