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Al-Ahram Weekly 2 - 8 September 1999 Issue No. 445 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 2 - 8 September 1999 Issue No. 445
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Focus Culture Features Profile Travel Living Sports People Time Out Chronicles Cartoons Letters Veal and potato stew
By Moushira Abdel-Malek
Ingredients:
500gms veal cutlets (cubes)
4tbsp onion juice
2tbsp lemon juice
500gms potatoes (cubes)
Oil
Salt + pepper + allspice
Method:
Marinate the veal in the onion and lemon juices, seasoned with pepper and allspice (no salt). Refrigerate overnight. Heat the oil in a cooking pan and stir-fry the veal cubes in batches. Stir constantly over high heat until well browned. Wash the potato cubes well to get rid of all the starch. Drain and add to the veal cubes. Stir together for a couple of minutes then add boiling water or stock (one cup). Cover and simmer over low heat. Add the salt ten minutes before cooking is done. Stir to combine, making sure you get a slightly thick sauce of the veal and potatoes. Remove from heat and serve with rice and a green salad.
