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1
Heat olive oil in a deep pan.
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2
(Alternatively, you can use a French oven from start to finish instead of a slow cooker.)
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3
When oil is shimmering, put in minced garlic and ginger.
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4
Fry until fragrant, and then put in the veal.
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5
Brown the meat.
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6
Once the veal is beginning to brown, put in cumin/corriander, red pepper powder, oregano, and salt/pepper.
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7
Stir the meat and spices until well mixed.
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8
Turn the heat down if it seems like the spices are burning.
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9
Add the sour cream.
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10
Mix well.
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11
Then add the tomatoes and the sugar.
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12
Stir occasionally for the next few minutes, allowing the ingredients meld and form a curry base.
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13
There should be a fair amount of sauce at this point.
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14
But reduce this amount (on medium high heat) until the curry is coating the meat and the meat is starting to brown some more.
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15
Its okay if some of the curry is browning and sticking to the bottom of the pan.
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16
Taste the sauce.
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17
Its okay if its slightly on the salty or spicy side.
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18
It will get diluted in the slow cooking process.
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19
Once you approve of the taste and consistency of the curry, turn the heat off.
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20
Take the meat pieces out of the pan and transfer them to the slow cooker or put them in a separate dish if you plan to cook in the same French oven.
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21
Turn the heat up again under the original pan in which you browned the meat.
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22
Put in the water, and deglaze the pan.
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23
Once degalzed, pour this liquid into the slow cooker.
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24
If using the French oven, then turn heat down, and put the meat back in the pot.
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25
Add a bit more water to just cover the meat, if the water from the deglazing isnt sufficient.
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26
Let the meat slow cook for between 2-3 hours.
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27
If youre using the slow cooker, you can put it on the highest setting, and it will be done in 2 hours.
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28
On the last hour of cooking put in the cipollini onions and the potatoes.
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29
Check the meat.
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30
When its fork tender, its time to take the dish off the heat.
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31
If there is too much liquid, you can strain out the liquid and reduce it in a pan on the stove over high heat.
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32
Taste the curry after it has been reduced.
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33
Adjust saltiness, sweetness or heat factor to your liking.
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34
Ladle broth over the meat.
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35
Serve with rice or naan.
