Veal Bhuna

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Veal Marinade:

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

Other Ingredients:

2 tbsp tomato paste or ketchup
2 cups baby potatoes, cut in half with peel on

Whole spices:
2 cinnamon sticks
6 cardamoms
8 cloves
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)