This is a very useful recipe – it freezes well, and it keeps for a couple of days in the fridge, absorbing the flavours, and, if anything, improving with age.
It goes well with basmati, or with jeera rice.
Also good with it are baby leaf greens tossed very briefly in a wok with a little grated ginger, some sesame oil, thick rich soy sauce and a sprinkling of Aleppo pepper.
Recipe for slow-cooked veal in gentle creamy, curry sauce
For six
- 720ml/3 cups chicken stock, made with 5 generous tsps. chicken stock powder and water (make it in the saucepan)
- A handful of mixed fresh herbs – dill, tarragon, thyme and flat-leaved parsley – chopped
- 2 tsp mild curry powder
- Juice and zest of a lime
- 80 ml/⅓ cup of double cream
- 160ml/⅔ cup coconut cream
- 7 Kg/3 lbs 12 oz good quality (this is important) cubed veal
- Smoked salt
- Indonesian long pepper
- Make the stock up in a medium-sized saucepan with a lid.
- Add most of the herbs, the lime zest and juice, the curry powder and the salt and pepper.
- Bring to the boil, and then back to a gentle simmer for about ten minutes.
- Add the veal. Stir. Return to a slow simmer, partially cover and cook slowly for about an hour and a half.
- Using a slotted spoon take out the veal and put it in a bowl with juice to cover.
- Bring the remaining liquid up to a boil, reducing it to about a third of its previous volume.
- Stir in the creams and add back the veal in its juices.
- At this stage you can freeze, or store for a day or so in the fridge.
- Reheat, and serve, garnished with the rest of the fresh herbs.