Tikka Masala Veal Stew

Ingredients

  • 675 g (about 1 1/2 lb) cubes of Quebec Veal
  • 15 ml (1 tbsp) olive oil
  • 1 chopped onion
  • 15 mL (1 tbsp) minced garlic
  • 15 mL (1 tbsp) chopped ginger
  • 1 tbsp (15 mL) garam masala
  • 5 ml (1 tsp) turmeric
  • 1 can (540 ml) diced tomatoes
  • 60 ml (1/4 cup) tomato paste
  • Salt and pepper to taste
  • 125 ml (1/2 cup) plain yogurt
  • 125 ml (1/2 cup) roasted cashews

 

Preparation

  1. In a large skillet, heat oil on medium. Brown the veal cubes for 3 to 4 minutes, until each side is golden brown.
  2. Add onion, garlic, ginger, garam masala and turmeric. Continue cooking for 2 to 3 minutes, stirring occasionally.
  3. Transfer the veal mixture to the slow cooker. Add diced tomatoes and tomato paste. Salt, pepper and stir.
  4. Cover and cook for 5 to 6 hours on low, until veal cubes are tender.
  5. Add yogurt and cashews. Stir.