Ingredients:

• 1 kg – Veal from the shoulder portion (1 whole chunk)
• 8 medium size Onions cut finely
• 1 tsp – Turmeric powder
• 1 tbsp – Garlic paste
• 1 tsp – chilli powder
• 3 tbsp – oil
• 1 tbsp – Butter or Ghee
• Salt to taste

Method:

1. Boil the veal in sufficient water with a little salt and a pinch of turmeric till tender.
2. Remove from heat and cool.
3. When cold, cut the boiled veal into small pieces.
4. Mix the chilli powder, turmeric powder, salt and garlic paste with the boiled veal pieces. Keep aside.
5. Heat oil in a pan and fry the onions till golden brown.
6. Remove from the pan and keep aside.
7. Now, fry the marinated boiled veal in the same pan, adding a tablespoon of butter or ghee. Cook till the meat begins to look dry.
8. Mix in the fried onions and simmer on low heat for 5 more mins.
9. Serve with rice or bread and a few steamed vegetables.
10. Country Captain is usually prepared with chicken.
11. However, it can be prepared with any left over cold meat as well.
12. Hence the name cold meat curry.

Recipe courtesy of Bridget White