Rose veal is so flavoursome and easy to cook into curries
Having Alternative Meats as a sponsor has meant being able to experiment a lot more with meats not normally found at the supermarket or even good butchers. Here is another of my rose veal recipes that I think you spicy curry fans are going to enjoy.
I have to say that I normally use a lot more spice when cooking for myself. Here though, I have kept the fiery spices to a minimum so as not to lose the amazing flavour of the rose veal.
I have used curry leaves in this recipe too which are not used in most rogan josh recipes. I just love the flavour. If you want your rogan josh to taste more authentic, leave them out. I hope you leave them in though.
- 2 tablespoons olive oil
- Fresh curry leaves (optional)
- 6 whole cloves
- 8 black or 16 green cardamon pods
- 8 whole black peppercorns
- 1 two inch long cinnamon stick
- 1 Piece mace
- 2 large onions - finely chopped
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 3 bay leaves
- 1 Kilo (2 pounds) rose veal rump cut into bite sized pieces
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 tablespoon mild paprika
- 1 Tablespoon chilli powder
- salt and pepper to taste
- 1 tablespoon garam masala
- Juice of one lime
- 2 tablespoons Greek yogurt
- Fresh chopped corriander
- Heat the oil in a large sauce pan.
- When hot but not yet smoking, add the curry leaves, cloves, peppercorns, cardamom pods, cinnamon and mace.
- Stir the spices into the hot oil so that it picks up their amazing flavours. Be very careful not to burn the spices.
- After about 40 seconds, pour in the chopped onions and fry for about ten minutes over medium heat stirring regularly.
- When the onions are soft, translucent and lightly browned, add the garlic and ginger pastes.
- Stir to combine and fry for a further 30 seconds before adding the cumin, coriander powder, paprika, chilli powder, bay leaves and garam masala.
- Now add the rose veal pieces.
- Be sure to coat the rose veal with all the lovely spices, onion, garlic and ginger and then add just enough water to cover.
- Simmer for about 40 minutes until the meat is nice and tender.
- Just before serving, stir in two tablespoons of yogurt one tablespoon at a time. It is important not to add the yogurt to quickly or it will curdle.
- Squeeze the lime juice over the curry, season with salt and pepper to taste and sprinkle the fresh coriander over the top.
- Check for seasoning and then serve with rice or fresh naans