Succulent Veal - Baby Beef - Curry Recipe to Die For!
Notes:
- You may add 1 whole potato on top of your meat for gravy thickening as it will disintegrate into your gravy, and you will not require to add any thickeners like flour.
- Cooking time is 7 hours 30 minutes - do not cook longer - or your meat will begin roasting, and roasted meat does not go in curries - just my opinion.
- You may use 5 ml of coriander and 5 ml of cumin for variation.
- If you are cooking for children, add no more than 2 teaspoons of Kashmiri chili powder. If cooking for adults, you may go up to 1 tablespoon. However, remember that many brands are being watered down or mixed with other chilies or adulterated, so best start with a small amount - allow it to come to a boil - test its heat to see if you need to add more because chili reaches its maximum heat strength when cooked.
- Why is so much fat being added? Veal is lean meat and requires extra added fat for succulency.
Ingredients:
1.566 g Stewing veal
15 ml salt
132 g coconut oil or any fat you prefer
560 g Onions, whole, unpeeled (3-4 medium-large)
6 garlic cloves, crushed
1 lady-thumb-sized piece of ginger, finely grated
2 tsp Kashmiri chili powder or 1 tsp cayenne pepper
2 tsp turmeric
2 tsp ground coriander
3 cardamom pods, crushed
2 Italian Roma Tomatoes - 240 g
17.5 ml rice flour or cake flour
250 ml hot water
1 tsp sugar (optional)
2 tsp garam masala (recipe below)
To Serve (Optional):
375 ml raw rice, steamed
30 ml homemade sour cream, double cream, or coconut cream (optional)
Freshly chopped coriander
Gluten-free Mielie meal buns or bread
Naan bread or bread rolls
Mrs. H.S. Balls Chutney
Method:
- Add coconut oil and meat to your slow cooker, then sprinkle over your salt. Place your whole-unpeeled onions on top - close the lid and cook on high.
- After approximately 7.5 hours, gently remove your meat, set it aside, and remove all its bones - you may crumble only those tasty bits of bones that have softened into your gravy for a flavor boost.
- Add your whole peeled garlic cloves and sliced ginger to your fat and stock left behind in your slow cooker, close the lid and cook on high.
- Add your Kashmiri chili powder, turmeric, coriander, and cardamon to your coffee grinder, and pulse until you have a curry powder.
- When your pot is bubbling, add your curry powder mix and stir in. Close the lid and cook for 10 minutes.
- Add your tomatoes and cook until soft.
- For gluten-free, sprinkle over your 17.5 ml rice flour and stir in.
- For non-gluten-free, blend your cake flour to a smooth paste with little water, and gradually add it while stirring to thicken.
- Stir in your garam masala.
- Stir in 250 ml hot water.
- With your immersion blender running, blend your gravy until smooth.
- Place your meat back into your pot to reheat.
Garam Masala
Garam masala is always added at the end of cooking to enhance curry dishes. It is best made fresh with just enough for your household needs. Store in small ziplock bags in your freezer.
Follow the microwave method: Place measured spices onto a dinner plate and place it in the microwave oven on high for 4 x 24-second bursts or a few more on high or until they release their aromatic flavor and are very hot to the touch but DO NOT burn! Keep an eye on it.
Or the conventional method: Heat a heavy frying pan for 2 minutes over medium-high heat, then combine all the whole spices (except the mace) and add them to the frying pan. Dry-roast them, shaking the pan, stirring, and turning them constantly until all the spices slightly darken or exude their wonderfully roasted aroma. Allow cooling and grind to a semi-coarse powder in a coffee grinder. Add the mace to the mixture and mix well.
Garam masala is added to your curries just before serving, whereafter, you turn off the heat and allow its flavors to intermingle a few minutes before serving.