Veal stewed in coconut milk with ginger and spices

Stewing veal in coconut milk with ginger and spices creates a flavorful and aromatic dish that combines the richness of coconut milk with the warmth of spices. Here’s a recipe for a delicious veal stew that you can make:

Ingredients:

• For the Stew:

  • 2 lbs veal stew meat, cut into 1.5-inch cubes
  • 2 tablespoons vegetable oil or coconut oil
  • Salt and black pepper to taste
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
  • 1 can (14 oz) coconut milk (full-fat for creaminess)
  • 1 cup beef or chicken broth
  • 2 tablespoons fish sauce (optional, for umami)
  • 1 tablespoon brown sugar or palm sugar
  • 1 tablespoon curry powder (or a blend of turmeric, cumin, and coriander)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1-2 bay leaves
  • 1 large carrot, peeled and sliced into rounds
  • 1 cup potatoes, peeled and cut into chunks
  • 1 bell pepper, sliced (optional, for added color and flavor)

• For Garnish (optional):

  • Fresh cilantro or basil, chopped
  • Lime wedges

Instructions:

1. Prepare the Veal:

   1. Season the veal cubes with salt and black pepper.
   2. Heat the vegetable or coconut oil in a large pot or Dutch oven over medium-high heat.
   3. Sear the veal cubes in batches until browned on all sides. Transfer the browned veal to a plate.

2. Sauté Aromatics:

   1. In the same pot, add the chopped onion and cook until softened and translucent, about 5 minutes.
   2. Add the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

3. Build the Stew Base:

   1. Stir in the curry powder, ground cumin, ground cinnamon, ground turmeric, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
   2. Return the browned veal to the pot. Stir to coat the veal with the spices.

4. Add Liquids and Vegetables:

   1. Pour in the coconut milk and beef or chicken broth. Add the fish sauce (if using) and brown sugar.
   2. Stir well, making sure to scrape up any browned bits from the bottom of the pot.
   3. Add the bay leaves, carrot rounds, potatoes, and bell pepper (if using).

5. Simmer:

   1. Bring the stew to a boil, then reduce the heat to low.
   2. Cover and simmer for 1.5 to 2 hours, or until the veal is tender and the vegetables are cooked through. Stir occasionally.

6. Finish and Serve:

   1. Taste the stew and adjust seasoning with additional salt or pepper if needed.
   2. Garnish with fresh cilantro or basil and serve with lime wedges if desired.

This stew pairs wonderfully with steamed rice or naan bread to soak up the rich sauce. Enjoy your aromatic and comforting veal stew! If you have any questions or need adjustments, feel free to ask.