- 1 lb veal, cut into cubes - Salt to taste - 2 tablespoons ghee or clarified butter - 1 large onion, finely chopped - 2 tomatoes, pureed - 1 tablespoon ginger-garlic paste - 1 teaspoon turmeric powder - 1 teaspoon red chili powder - 1 teaspoon garam masala - Fresh cilantro for garnish - 1 medium cauliflower head, grated or riced - Salt to taste - 1 tablespoon ghee or olive oil

1. Heat ghee in a large pan over medium heat. Add the chopped onions and sauté until golden brown. 2. Stir in the ginger-garlic paste and cook for another minute. 3. Add the veal cubes and sear them until browned on all sides. 4. Mix in the tomato puree, turmeric powder, red chili powder, and salt. Cook for about 5 minutes until the spices are well incorporated. 5. Cover and let it simmer on low heat for about 30 minutes or until the veal is tender. 6. Stir in garam masala and cook for an additional minute. 7. In a separate pan, heat ghee or olive oil over medium heat. 8. Add the grated cauliflower and season with salt. 9. Sauté for about 5 minutes until tender but not mushy. 10. Serve the spicy veal curry over a bed of cauliflower rice and garnish with fresh cilantro.