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Sultani Veal Curry

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Sultani Veal Curry
4 Servings Medium
Total: Active:
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Ingredients (15)

  • 1.5 lbs of veal cubed
  • 3 cloves of garlic minced
  • 2 inch cube of ginger minced
  • 1 tbs cumin/corriander powder mix
  • red pepper powder to taste
  • dash of oregano
  • 1 medium sized tomato diced
  • 1 to 1.5 tsp of sour cream
  • 2-3 cipollini onions quartered
  • 1 red potato cut into medium pieces
  • salt and pepper to taste
  • 3/4 tablespoon of sugar
  • 1 cub or more of water
  • a slow cooker or a cast iron French oven will also do
  • 2 tbs of olive oil
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This is a variation on a chicken dish my mother used to make. I’ve replaced the chicken with veal, which wouldn’t readily be found in most Hindu households, but is certainly enjoyed in non-Hindu homes throughout India.

The creaminess of the curry comes from sour cream. Although one must start the dish on the stove top, the dish comes together in a slow cooker. The end result: melts-in-your mouth veal swimming in a velvety, spicy/sweet curry. It’s a gorgeous dish fit for a Mogul king’s table.

Serve with white rice or naan. Cous cous or quinoa will also pair well.


  1. 1Heat olive oil in a deep pan. (Alternatively, you can use a French oven from start to finish instead of a slow cooker.) When oil is shimmering, put in minced garlic and ginger. Fry until fragrant, and then put in the veal. Brown the meat.
  2. 2Once the veal is beginning to brown, put in cumin/corriander, red pepper powder, oregano, and salt/pepper. Stir the meat and spices until well mixed. Turn the heat down if it seems like the spices are burning.
  3. 3Add the sour cream. Mix well. Then add the tomatoes and the sugar. Stir occasionally for the next few minutes, allowing the ingredients meld and form a curry base. There should be a fair amount of sauce at this point. But reduce this amount (on medium high heat) until the curry is coating the meat and the meat is starting to brown some more. It’s okay if some of the curry is browning and sticking to the bottom of the pan.
  4. 4Taste the sauce. It’s okay if it’s slightly on the salty or spicy side. It will get diluted in the slow cooking process. Once you approve of the taste and consistency of the curry, turn the heat off. Take the meat pieces out of the pan and transfer them to the slow cooker or put them in a separate dish if you plan to cook in the same French oven.
  5. 5Turn the heat up again under the original pan in which you browned the meat. Put in the water, and deglaze the pan. Once degalzed, pour this liquid into the slow cooker. If using the French oven, then turn heat down, and put the meat back in the pot. Add a bit more water to just cover the meat, if the water from the deglazing isn’t sufficient.
  6. 6Let the meat slow cook for between 2-3 hours. If you’re using the slow cooker, you can put it on the highest setting, and it will be done in 2 hours. On the last hour of cooking put in the cipollini onions and the potatoes.
  7. 7Check the meat. When its fork tender, its time to take the dish off the heat. If there is too much liquid, you can strain out the liquid and reduce it in a pan on the stove over high heat. Taste the curry after it has been reduced. Adjust saltiness, sweetness or heat factor to your liking. Ladle broth over the meat. Serve with rice or naan.
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