Ingredients :

• Veal shoulder — This is the cut you choose for this kind of dish, not the fillet. The shoulder has fat and collagen — exactly what will melt during cooking and give that silky texture to the sauce. Ask your butcher to cut it into 4 to 5 cm cubes. Too small, and they will fall apart completely.
• Curry powder — Get a decent quality curry, not the €0.80 plastic tube lingering at the back of the cupboard. A Madras or Kashmiri style curry will bring depth. If you have curry paste, use that instead: a tablespoon is enough, and it perfumes much better.
• Coconut milk — Use the full-fat version, not light. The difference in final texture is enormous. The light version makes the sauce watery and thin. A 400 ml can for 4 people is the right measure.
• Fresh ginger — If you’ve never used it, now is the time. Grate it very fine and you get a fragrant pulp that dissolves into the sauce. The powdered version can work in a pinch, but it lacks that bright, almost spicy kick that makes the difference in a curry.