2 tbsp. olive oil
4 garlic cloves, peeled and minced
4 lbs. lean veal, cut into 1 1/2 inch cubes
2 apples, peeled, cored, and diced
1 (28 oz.) can peeled tomatoes, drained
1 c. chicken stock
Salt and pepper
2 onions, finely chopped
3 celery stalks, finely chopped
3 tbsp. curry powder
2 bay leaves

In a large pan heat olive oil and saute onions, garlic, celery, and veal for 10 minutes, stirring occasionally. Do not brown. Add curry powder and mix well. Add apples, tomatoes, bay leaves, salt and pepper. Simmer 5 minutes.

Add chicken stock. Simmer, covered for about 1 1/2 hours, until the meat is tender. Add additional salt and pepper to taste. Serve with rice or noodles.