Veal with almonds and prunes

Submitted by enr on 04 Jan 2009
1.5 kg veal shoulder
2 onions, finely chopped
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp saffron powder
1 tsp cinnamon
1/4 tsp ground ginger
5 tbsp Gee or butter
500 g of prunes
2 tbsp sugar
rind of half a lemon marinated
1 stick cinnamon
# For garnish:
250 g almonds
fresh mint
Mix onion, olive oil, salt and spices, and rub them with the meat cut into cubes 4x4 cm. Put it in a large saucepan, add Gee or butter, make up water, enough to cover the meat and gently boil over medium heat about 45-60 minutes. Plums are poured with hot water, and were allowed 20 minutes to swell. To draw stones. Take two ladles of broth of meat and put in a small saucepan. Harvest fat, put plums, 2 tbsp sugar, cinnamon stick and lemon peel, cut into julienne. Boil for another 20 minutes until the plums are soft full. Remove meat from broth, is arranged in a pot, pour with plums and their sauce and put in a warm oven (not baked). Broth of meat put to boil over very high heat and boil until half way through. Pour over the meat and plums. Sprinkle seal in butter peeled almonds and whole mint leaves (mint). Serve immediately. To easily peel the skins of almonds, boiled for 5 minutes in water and a little lemon juice. When squeezed between thumb and forefinger almonds escape from the shell.
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04 Jan 2009