Veal curry

Published: 28 Feb 14
Updated: 18 Mar 24

This veal curry – as featured in Vanity Fair – is a simple recipe, so buy the best butter and milk you can to make it as gorgeous as it deserves to be. A great recipe if you wanted to do something different with veal.

Easy
March 2014

Test kitchen approved

Serves 8-10
Hands-on time 35 min, simmering time 1 hour

Nutrition: per serving

Calories: 478kcals
Fat: 28.3g (16.2g saturated)
Protein: 47.4g
Carbohydrates: 10.6g (7g sugars)
Fibre: 2.9g
Salt: 0.8g

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Ingredients

200g butter
5 onions, sliced 1.5kg British rose veal shoulder, chopped into chunks
3 tbsp curry powder (see recipe below)
600ml Jersey or Guernsey milk, or whole milk
Juice 1 lemon
Rice and green chillies to serve

For the curry powder:

1 tsp cumin seeds
10 cloves
5 tsp coriander seeds
½ tsp cardamom seeds (from about 6 pods)
2 tsp ground ginger
2 tbsp ground turmeric
2 tsp cayenne pepper
1½ tsp ground black pepper

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Method

To make the curry powder, put the cumin seeds, cloves, coriander seeds and cardamom seeds in a dry frying pan. Heat gently, shaking the pan until the spices smell toasted. Transfer to a spice grinder or pestle and mortar and grind to a powder. Mix with the remaining spices and store, covered, somewhere cool and dry until ready to use.
Melt the butter in a saucepan and cook the onions for 10-15 minutes until soft but not coloured.
Season the veal and add to the pan, cooking gently – it doesn’t need to be browned. Stir in the curry powder and cook for 3-4 minutes, then add the milk, bring to a very gentle simmer and cook, covered, for 1 hour.

When ready, stir through the lemon juice, taste and adjust the seasoning. Serve with rice and green chillies.

Recipe from March 2014 Issue

Nutrition

Nutrition: per serving

Calories: 478kcals
Fat: 28.3g (16.2g saturated)
Protein: 47.4g
Carbohydrates: 10.6g (7g sugars)
Fibre: 2.9g
Salt: 0.8g

delicious. tips

If you can’t get hold of good quality veal shoulder, you can use pork shoulder, but it might need another 30 minutes’ cooking time. Cover the pan for the last half hour or so.
You can keep the finished curry for up to 3 days in the fridge or up to 3 months in the freezer. Defrost thoroughly, then reheat to serve.