Sufra Dayma:

Veal Ragout

By Moushira Abdel-Malek

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Ingredients:

1 kg veal (boneless cubes)

2 carrots (sliced)

2 leeks (sliced)

2 potatoes (peeled and cubed)

11/2 cup fresh peas

11/2 tbsp. plain flour

2 beef or chicken stock cubes

2 cups water

1 tbsp crushed garlic

2 tbsp tomato paste

1 tsp dried marjoram

30 gms butter + 1 tbsp oil

Salt + pepper + allspice

Method:

Heat butter and oil in a large cooking pan. Add veal and Stir to golden brown on all sides. Add flour, stirring for one minute. Stir in hot water, cubes, paste, garlic, marjoram and season. Bring to the boil. Cover and simmer for 30 minutes. Add prepared vegetables and simmer until cooked. Serve with rice and salad.