This is a traditional recipe which is enjoyed by all of us in our family. I enjoyed it very much as a child when my mom used to make it and now my entire family loves it so it has been passing on from one generation to the other. Very few spices are used in this recipe and the meat is fork tender, juicy and tasty. Sometimes deep fried potatoes are lastly added to the meat masala and braised with the meat as it is in the browning stage. It is such an easy recipe that it can be prepared in 30 minutes in an instant pot or pressure cooker. I have posted pictures of this recipe made at 3 different times. The one above is the veal and the the one just below is lamb while the one with the potatoes is lamb again. Sometimes I use just a little tomato paste to give some colour and a tart flavour to it. But the traditional recipe doesn’t call for it.
1 lb Veal
1 tbs ginger garlic paste
1/2 tsp turmeric powder
2 tsp kashmiri red chilli powder
2 green chillies (optional)
salt as required
2 tbs Vegetable oil
1. Clean, wash and drain the veal pieces. Place them in the instant pot.
2. Add salt, turmeric, 1 tsp red chilli powder and ginger garlic paste, green chillies. Mix well.
3. Add 1 cup water, secure the lid, turn the pressure release valve to sealing position. Select the meat/chilli setting and set the cooking time for 20 minutes at high pressure.
4. When the instant pot beeps, wait for NPR (natural pressure release), open the lid, press cancel then select the sauté normal setting. The meat would be soft, juicy and tender by now. If by chance it is not then cook for 5 more minutes in the meat/chilli setting.
5. Using the sauté less setting cook the veal till the water gets absorbed.
6. Add 2 tbs of vegetable oil and braise in the instant pot till it browns lightly. Be careful not to let it stick to the bottom, so keep it on sauté less only. Alternatively you could use a non stick pan to braise the meat which is much easier and quicker. Remember to add 1 tsp red chilli powder when you are braising the meat as it gives a nice flavour. When the meat is nicely browned, remove from the pan and serve hot with rice, curry and salad and enjoy.
7. I served it with persian rice, tomato chutney and salad. I also added fried potatoes to the braised veal and in fact braised the potatoes with the veal in the red masala. It was just so delicious!