Toss veal in combined flour and spices to coat; shake away excess flour. Heat half the oil and half the butter in large frying pan; cook veal, in batches, until browned all over. Transfer to 4.5-litre (18-cup) slow cooker.
2.
Heat remaining oil and butter in same pan; cook onion and garlic, stirring, until onion is soft. Stir in paste and stock; bring to the boil. Stir into cooker with undrained tomatoes, potato and carrot; cook, covered, on low, 8 hours.
3.
Season to taste; dollop with sour cream and sprinkle with parsley to serve.
The butcher might have some good stewing veal available; it’s fine to use in this recipe. Suitable to freeze at the end of step 2.
