4 x 8-12 oz Ontario veal rib steaks (boneless or bone in rib chop)
¼ cup olive oil
2 tbsp Madras curry powder
1 tbsp ground black pepper
1 tsp sugar
1 tsp salt
Raita (or purchase your favourite brand of raita from the store):
1 cup Greek-style thick yogurt
¼ cup peeled, seeded, diced cucumber
¼ cup diced red onion
¼ cup diced tomato
1 tbsp chopped fresh cilantro
1 tsp lemon or lime juice
Salt and freshly ground black pepper to taste
Curried Mango Chutney Onions
2 tbsp + 1 tbsp butter
2 large, sweet onions, sliced (approx. 3-4 cups)
6 cloves garlic minced
1 tbsp minced fresh ginger
1 tbsp curry powder
2 tbsp mango chutney
Fresh cilantro, chopped
Green onion, sliced
Sliced fresh tomato, cucumber, red onion (optional)
In a small bowl combine olive oil, curry powder, black pepper, sugar and salt. Mix well and rub all over the rib steaks. Cover and marinate for 2 to 4 hours.
Prepare the Raita: in a bowl combine Greek yogurt, cucumber, red onion, tomato, cilantro, lemon/lime juice and season to taste with salt and pepper. Cover and refrigerate.
In a medium-sized saucepan melt 2 tbsp of butter over medium-high heat. Sauté the onions, garlic and ginger for about 5 minutes until tender and lightly browned, stirring continuously. Reduce heat to medium to medium low, add in the curry powder and continue to sauté for 5 minutes, stirring continuously. When the onions are super tender and golden curry yellow, remove from heat, stir in mango chutney and 1 tbsp of cold butter, stir until incorporated. Set aside keeping warm.
Fire up your grill to high, about 550 °F. Grill veal rib chops for 3 to 5 minutes per side for medium rare doneness. When the steaks are almost done, grill the naan bread until lightly charred and crisp.
Remove chops and naan from grill. Slice chops on the bias. Serve with naan bread, curried mango chutney onions, raita and chopped fresh cilantro and green onions and other garnishes as desired.