Serves 4 hungry middle schoolers



2 pound veal, washed

3 medium size onions, chopped

10 pods garlic, peeled

1 inch ginger root, peeled

¼ cup water

2 bay leaves

½ cup vegetable oil

10 whole dried red chilies, crushed

6 cloves

10 black pepper corns

1 small cinnamon stick

1 cardamom

3 tablespoon yogurt, beaten lightly

cilantro for garnish

1 teaspoon salt or to taste


For Wrap

warm tortilla or chapatti



  1. Slice the onions and divide into two halves.
  2. Blend the peeled garlic pods, ginger root and water into a smooth paste. Add little more water if necessary.
  3. Heat the oil in a wide heavy saucepan over a medium heat. Add half the onions and stir fry until reddish-brown.
  4. Remove the fried onions and in the same oil, brown the cloves, black pepper corns, cinnamon stick,  cardamom and bay leaves for a minute.
  5. Add ginger, garlic paste to the fried onions and brown.
  6. Add raw sliced onions and veal to the fried onions and spices, stir well.
  7. Stir yogurt into meat and cook on a low flame for 20 minutes.
  8. Add the crushed dried red chilies and salt and simmer for another 20 minutes or until the meat is tender.
  9. When the oil separates from the meat, or when done, turn off the heat.
  10. Garnish with cilantro and let the pan sit uncovered for a few minutes.
  11. Remove bay leaves, separate veal off bone and add as a filling to warm chapatti or tortillas.
  12. Wrap and serve.