Recipe ingredients and directions:

2 pounds boned leg of veal, sliced

2 tablespoons chopped onion

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons fresh coconut, or canned flaked coconut

1/4 teaspoon thyme

1/4 teaspoon ground cloves

1/4 cup chicken fat or olive oil

2 tomatoes, peeled

1 cup dry white wine

Wipe off the meat and cut into thick chunks, about 2 inches square.

Place in a shallow casserole or skillet with the onion, salt,

pepper, coconut, thyme and cloves. Mix thoroughly and put aside in

a cool place for 2 hours. Heat the fat or olive oil and add it to

the meat in the casserole.Saute for 3 minutes, moving the pan

continously. Add the tomatoes and wine. Cover tightly. Cook over

low heat 3-4 hours till meat is tender. Serve hot with white or

saffron rice. Serves 6

Category: Beef Veal Recipes