Rose veal curry is so quick and easy to make
I’m not a big fan of mild curries. My kids haven’t picked up my love of fiery hot curries though so I do try to do a bit of both. Cooking with rose veal makes this a lot easier.
Unlike other meaty curries made of lamb and beef, rose veal can be cooked to your desired tenderness very fast. Veal is naturally tender as it doesn’t move a lot. The great news is that it’s still packed with amazing flavour.
Do you see the swirl of red in the picture? Well that is very spicy. It’s essentially the same curry but without the cooling yogurt and with a little more chilli powder, black pepper and a good squeeze of lime added at just the last moment. If you really like the flavour of hot fresh chillies, you could also add a teaspoon of Mr Naga pickled chillies or just fresh green birdseye chillies finely chopped.
For a milder curry, leave the curry all in one pot and sprinkle in just a little chilli powder or none at all if you prefer.
I made these 2 in 1 rose veal curry in only 30 minutes.
- 800g rump of rose veal cut into bite sized pieces or the meat of your choice
- 3 tablespoons rapeseed oil
- 3 green cardamom pods
- 1 inch cinnamon stick
- 2 large white onions- finely chopped
- 2 tablespoons ginger and garlic paste
- 800ml chopped tomatoes
- 500ml veal or chicken stock
- 1 tablespoon tomato paste
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon garam masala
- 1 teaspoon red chilli powder
- 2 tablespoons plain natural yogurt
- 1 teaspoon tried fenugreek leaves
- 3 tablespoons finely chopped fresh coriander
- Salt and pepper to taste
- Heat one tablespoon of the oil in a frying pan over high heat.
- Add the cubed rose veal and brown for about three minutes.
- Remove the meat and juices and set aside
- Now add the remaining oil and pour in the chopped onions.
- Fry for about five minutes until until translucent and soft.
- Add the cinammon and cardamom pods and fry for a minute. Spoon in the garlic and ginger paste and the cumin, ground coriander, garam masala and chilli powder.
- Stir to combine and then add the tomatoes and stock along with the browned meat.
- Reduce heat and allow to simmer until the rose veal is nice and tender. Take out the cinammon and cardomom if desired but this is not a necessity.
- Sprinkle in the fenugreek leaves just before serving and then add the yogurt to the simmering rose veal curry one tablespoon at a time.
- Be sure to stir continuously while you do this or the yogurt will curdle.
- Season with salt and pepper and serve with rice and/or naans.
Be sure to cook to your liking. I cooked mine in 30 minutes but if you prefer to cook it a little longer, do so. The extra cooking time will add to the flavour too.
The amazing rose veal used in this recipe was supplied by my friends at Alternative Meats.