Malaysian Inspired Veal Stew

3 tbsp Minced garlic
2 tbsp Prepared curry powder; (see note)
2 tbsp Ground cumin
1 tbsp Paprika, hot
1 tsp chipotle pepper, ground
2 lb veal; cut into 1 inch pieces
Salt and freshly ground black pepp
5 tb Olive oil; divided
2 Red onions; peeled and thinly sliced
3 tbsp Minced fresh ginger
1 can Italian plum tomatoes
1/4 cup Soy sauce
1 1/4 cup Unsweetened coconut milk
1 cup Dry white wine
1/4 cup basil; fresh, chopped
1/4 cup coriander leaves; fresh, chopped
1/2 cup pine nuts; toasted, chopped
1 lime; juiced
5 drops Tabasco sauce; or to taste
1 tbsp Brown sugar

Note: Different curry powders will change this dish a lot. We tend to avoid curry powders that have lots of tumeric in them.

In large bowl, combine garlic, curry powder, cumin, paprika and ground chipotle. Dry veal cubes with paper towels, sprinkle with salt and pepper, add to spice mixture to coat.

In a heavy pot with lid, heat 3 tablespoons oil over medium-high heat until hot but not smoking. Add veal, and brown well on all sides, for about 10 minutes. Transfer to platter, and discard oil in pan.

Add remaining 2 tablespoons oil to same pan over medium-high heat. Add onions, and saute, stirring occasionally, until golden brown, for 11 to 13 minutes. Add ginger and tomatoes, and saute, stirring, for 2 minutes more. Return meat to pan; add soy sauce, coconut milk and wine. Bring to simmer, skim any film off surface, and then cover, reduce heat to low, and cook gently until meat is very tender, about 1 1/2 to 2 hours.

In small bowl, combine basil, coriander, pinenuts, lime, Tabasco and brown sugar, and mix well. Place generous helping of stew in each bowl, top with a couple tablespoons of the garnish and serve hot, over rice.

Yield: 6 servings.

Recipe: Courtesy NY Times From: "Anatomically Incorrect: Decoding the Pig"
dated October 20, 1999.

Yield: 6 servings