- 1 lb veal, cut into cubes - Salt and pepper to taste - 2 tablespoons ghee or clarified butter - 1 large onion, finely chopped - 3 cloves garlic, minced - 1-inch piece ginger, grated - 2 tomatoes, pureed - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - 1/2 teaspoon turmeric powder - 1/2 teaspoon red chili powder (adjust to taste) - 1/2 cup coconut milk - Fresh cilantro for garnish - 1 medium cauliflower head, grated or processed into rice-like grains - Salt to taste - A pinch of turmeric powder

1. Season the veal cubes with salt and pepper. 2. Heat ghee in a heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter. 3. Add onions and sauté until golden brown. Stir in garlic and ginger, cooking until fragrant. 4. Mix in the tomato puree, coriander powder, turmeric powder, and red chili powder. Cook until the oil separates from the masala. 5. Add the veal cubes to the pan and cook until browned on all sides. 6. Pour in coconut milk, cover, and simmer on low heat for about 30 minutes or until the veal is tender. 7. Meanwhile, prepare the cauliflower rice by heating a non-stick pan over medium heat. Add grated cauliflower, season with salt and turmeric, and sauté for about 5 minutes until tender. 8. Serve the Spiced Veal Curry hot over a bed of cauliflower rice and garnish with fresh cilantro.