- March 2014
- Serves 8-10
- Hands-on time 35 min, simmering time 1 hour
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.
- 28.3g (16.2g saturated)
- 10.6g (7g sugars)
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.
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