Soak the wheat grains overnight in water to cover. Preheat the oven to 475F. Place the veal on a rack in a roasting pan and brush it with the oil. Roast for 15 minutes, then reduce the heat to 350F and continue roasting for 30 minutes. Add 1/2 cup of water to the roasting pan and baste the meat at 10-minute intervals. Roast for 30 minutes longer. In an ovenproof casserole or Dutch oven melt the butter and add the drained wheat grains, the chili, lime zest, raisins and cilantro. Cook for 2-3 minutes, stirring. Add 6 cups of water and bring to a boil. Place the casserole in the oven at 500F for 30-40 minutes. In a small bowl whisk together the curry powder and peanut oil. Remove the wheat grains from the oven and stir in the curry oil. Slice the veal roast and place on a serving platter. Surround the veal with the wheat grains.
