Spicy Slow-cooked Veal Recipe

This is a very special recipe as it is being cooked in my trusty slow cooker. If you don't have a slow cooker then you can use a pressure cooker.

Ingredients:
850 gms Bone-in Veal
1 heaped tablespoon Ginger Garlic paste
2 tablespoon Red chilli powder (mix of Kashmiri and Spicy chilli powder)
1 tablespoon Turmeric powder
 Juice of 1/2 Lemon
1 cup Kothmir/Coriander leaves/Cilantro
1 tablespoon Salt
2 tablespoon Black Pepper powder
1 bulb whole Garlic (with skin)
3 big Green chilies
4 cups of Water (or enough to cover the meat)
3 tablespoon extra virgin olive oil/butter/ghee
1 cup Fried onions (optional)

Method:
1. First, check the freshness of the meat by pressing it. Tip: If the meat springs back (e.g like memory foam) then it is fresh. The slower it comes back to shape the older it is. If is not coming back at all that means the meat is stale
2. Wash the meat, strain the water and let it dry
3. Add the ginger garlic paste, red chilli powder, turmeric powder, lemon juice, salt, black pepper powder, cilantro and half of the oil. Mix well or till everything is incorporated
4. Start the slow cooker and set it on "fry" mode. For viewers who are using the pressure cooker. Simply just increase the heat to the highest setting
5. Add the whole garlic, green chillies and rest of the oil to the vessel. Give it a mix
6. Sear/Brown the meat on both sides for about 10 to 15 minutes
7. Add half the water and scrape the bottom of the vessel with a non-metallic spoon so that it doesn't scrape any metal into the food. Our goal is to just loosen all the masala and the beautiful flavors stuck at the bottom of the pan and not eat metal
8. Add the remaining water and give it a good mix
9. Change the setting on the slow cooker to "slow cook" and close the lid. For viewers who are using the pressure cooker. Simply just reduce the heat to the lowest setting and cover with the lid
10. I put the default setting of 3 hours on 100 degrees but the viewers who are using the pressure cooker can cook on the lowest setting for 2 whistles
11. Once done let the meat sit on off/warm setting for 5 minutes and then increase the heat to high again to reduce the quantity of the gravy. For viewers who are using the pressure cooker. Let the steam out completely either by manually letting the steam out or let it sit without heat till all the steam is gone. Then simply just increase the heat to the medium or high setting
12. After 5 minutes taste for salt and spices. If less add as per your taste
13. Once the gravy is 90% to where you want it you can add the fried onions (optional), mix and put off the heat or just put off the heat and let it sit for 10 to 15 minutes before serving
14. Another option is to sprinkle chopped cilantro on the top just before serving