Veal with Lemon and Ginger

Veal with Lemon and Ginger


  • 600g cubed veal
  • 8 shallots, peeled but left whole
  • 2 cloves garlic, roughly chopped
  • 50g ginger, in julienne strips
  • 2 lemons
  • 30ml olive oil
  • salt
  • pepper
  • 150g mangetout or sugar snap peas
  • 150g broad beans, shelled and peeled


Get zest and juice from one lemon; quarter the other. Heat oil in tagine or dome-lidded pan (at worst, use lidded saucepan) over high heat. Brown veal. Add onions, ginger, and all the lemon (bits, zest and juice). Add salt and pepper. Reduce heat to merest simmer for 45 mins. Add beans and peas: simmer for 15 mins more.

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