British Rose Veal and Cauliflower Dhansak


by: Jenny Eatwell

Heavily but not hotly spiced, hearty and satisfying big flavours. I was surprised how well the veal took to being curried and rather than being overpowered was enhanced and flavourful. The long, slow cook in the oven helped to marry up all the spices and making the curry early resulted in a very easy dinnertime!


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serves: 4

1.5 tsp whole cumin seeds

1 tsp mustard seeds

0.5 tsp fennel seeds

1.5 tsp ground coriander

0.5 tsp ground cinnamon

1 tsp ground fenugreek

1 tsp turmeric

1 tsp ground ginger

3 tsp mild curry powder

pinch a of red chilli flakes

2 tbsp groundnut oil

500g British rose veal, trimmed and cut into cubes

2 cloves garlic, chopped

5 baby onions, peeled & halved

1 large onion, chopped finely

1 tomato, chopped

1 potato, peeled and cut into cubes (a waxy potato such as Jelly is best)

1 pieces baby cauliflower, divided into eight

500ml veal stock

3 tbsp red lentils

1 tsp heaped Garam Masala

1 tbsp dried fenugreek leaves

1 tsp jaggery goor, or light brown sugar

Nutrition Facts
British Rose Veal and Cauliflower Dhansak

Servings Per Recipe: 4

Amount per Serving

Calories: 434

  • Total Fat: 16.9 g
  •     Saturated Fat: 4.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 102.5 mg
  • Sodium: 141 mg
  • Total Carbs: 40.6 g
  •     Dietary Fiber: 10.1 g
  •     Sugars: 12.2 g
  • Protein: 32.4 g

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1.  To begin with, make the spice mix by taking a small frying pan and adding the cumin seeds, mustard seeds and fennel seeds. Dry fry the seeds until they are toasty, slightly coloured and fragrant. Decant them into a pestle & mortar and grind them into powder. Add the ground coriander, ground cinnamon, ground fenugreek, ground turmeric, ground ginger, curry powder and chilli flakes and mix to combine. Set this mixture aside.

2.  Take a large high sided frying pan and add the oil over a high heat. Once the oil is smoking hot, gently add the veal pieces and fry until caramelised on at least two sides. Decant, using a slotted spoon, into a casserole dish (with a lid) and add the potato and cauliflower to the dish.

3.  Add the onion, baby onions and garlic to the pan and season with a pinch of sea salt and a good quantity of freshly ground black pepper. Cook slowly over a moderate heat until the chopped onion is transparent but a light golden colour and just beginning to caramelise on the edges. Beware of burning the garlic, so don't try to hurry this process by increasing the heat.

4.  Add the tomato and cook for a few moments to soften.

5.  Add the spice mix and stir to combine. Cook, stirring often, for 3-4 minutes until the raw edge has gone and the spices are smelling fragrant.

6.  Add the veal stock and stir to combine.

7.  Add the lentils, fenugreek leaves, Garam Masala and jaggery (or sugar). Stir to combine, then once the sauce begins to thicken, taste for seasoning and add more if necessary.

8.  Decant the sauce into the casserole dish and stir gently to make sure everything is coated.

9.  Add the lid and place into a pre-heated oven at 160degC/325degF/Gas 3 for 2 hours.

10.  Once the two hours are up, remove the lid and very gently stir the contents. If necessary, add a little more boiling water to loosen the sauce - and serve with steamed basmati rice.

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