Casserole of Veal

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Casserole of Veal

Ingredients

  • 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

Instructions

(Dana Tas Etli Kebabi) Turkey. 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

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