Chettinad-style veal shin

PT3H30M

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Avi says: 'Chettinad cuisine is one of the most popular cuisines that hails from Tamil Nadu in southern India. This delicious curry is prepared with freshly ground coconut along with a number of spices, all of which come together to make this dish a treat for your senses. We prefer to use veal shin as it is unctuous and comforting in the cold winter months but you can replace it with chicken or lamb if you wish. Serve it with rice or flaky bread for a hearty meal.'

Ingredients

Metric

Imperial

Veal

Sauce

To serve

1

Preheat an oven to 220°C/gas mark 7

2

Season the veal with sea salt. Heat 1 tbsp of the coconut oil and sear until golden brown all over, then transfer to a roasting tray

3

Place the whole spices, chillies and curry leaves into a dry frying pan and toast until fragrant, then leave to cool

4

Heat the remaining tablespoon of coconut oil in a pan and add the shallots and garlic. Sweat down until soft, then add the fresh coconut and continue to cook until golden brown. Transfer to a blender, add the toasted spices and blitz to a coarse paste

5

For the sauce, add the coconut oil to a large pan and slowly fry the onions and ginger-garlic paste until deeply caramelised. This will take at least 15 minutes

6

Add the tomatoes, coriander powder, chilli powder and turmeric and cook until oil rises to the surface. Add the blitzed spice mix and the water and continue to cook over a low heat for 20 minutes

7

Pour the sauce over the veal, cover the tray tightly with tin foil and place in the oven for 1 1/2 hours. Turn down the heat to 150°C/gas mark 2 and cook for a further 1 1/2 hours

8

Transfer the veal to serving dishes (with plenty of the sauce) and garnish with curry leaves, toasted coconut slices and chilli. Serve with rice or breads

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