1 kg Ontario veal roast with bone (ask butcher to cut into curry pieces)
2 tbsp cumin powder
2 tbsp coriander powder
1/2 tbsp red chili powder (change to 1 tbsp if a spicier curry is preferred)
1 tbsp turmeric powder
1 tbsp salt
1 tsp sugar
1 tbsp garlic paste
1 tbsp ginger paste
1/8 tsp nutmeg
1/8 tsp mace powder
1/2 cup onion blended
2 tbsp tomato paste or ketchup
2 cups baby potatoes, cut in half with peel on
2 cinnamon sticks
2 bay leaves
1/3 cup oil
2 cup hot water
1/2 cup onion, sliced
Combine marinade ingredients and rub over veal roast. Marinate veal for 20 mins.
In a pot, fry whole spices for 30 seconds then add sliced onions and fry for 5 mins.
Add marinated veal and fry for 10 mins.
Cover and cook veal for 20 mins, opening to stir every 5 mins.
Uncover, add potatoes and ketchup and cook for 2 minutes, uncovered.
Add 2 cups boiling water, cover and cook for 30 mins.
Uncover, add 4 whole chillies and cover for 1 min then serve.
Source: Fariha Ekra (lifewithfarihaa)