Ingredients

• 30 ml (2 tbsp) of olive oil

• 755 g (1 2/3 pound) Highland veal cubes

• 2  onions, chopped

• 15 ml (1 Tbsp) ginger*

• 15 ml (1 Tbsp) curry powder* 

• 10 ml (2 tsp.) chopped garlic

• 1 can coconut milk (400ml)

• 500 ml (2 cups) chicken or vegetable broth

• 30 ml (2 Tbsp) tomato paste

• Salt and pepper to taste

• 2 apples, diced

• 60 ml (1/4 cup) raisins

Preparation

1. In a large deep skillet or casserole, heat the oil over medium heat. Sauté ( English recipes use sauté!) veal cubes 2 to 3 minutes. Remove the cubes and place in a bowl.
   
   
2. Add the onions to the casserole and stir while cooking until tender. Meanwhile, mix together the ginger, curry, garlic and tomato paste and add to the onions.
   
   
3. Pour in the coconut milk and chicken or vegetable broth. Mix well, scraping the bottom of the skillet to get all the yummy brown bits.
   
   
4. Add the veal cubes and pour everything into a crock pot. Cover and let cook 7 hrs. on low heat.
   
   
5. About 45 minutes before the end of cooking, add apples and raisins.
   
   
6. Serve on basmati rice, accompanied by a good Naan bread.
   
   

* For this recipe, I use finely grated fresh ginger - I do not hesitate to put in a "good" tbsp.
*I use the “Wholesome Curry” (that I grind myself) from Épices de cru – Ethné and Philippe de Venne, Spice Hunters.  They also have a Madras curry which will do just as well.