VEAL WITH MANGO SAUCE MOROCCAN STYLE
Serves 6

1 large chopped onion
2 tsp chopped fresh ginger
1 tsp ground cumin
1/2 tsp ground allspice
1 stick cinnamon
4 garlic cloves, minced
1 tsp butter
6 veal chops
2 tb honey (or to taste)
1 1/2 tb lime juice
1 big mango (ripe)
2 tb pine nuts
1 orange cut in wedges

In a large frying pan with a lid, sauté the onion, ginger, cumin, allspice, cinnamon and garlic in butter until the onion is well coated. Add the veal chops and brown lightly on both sides, Cover and cook on low heat for about 40 minutes, or until tender. Remove chops and keep warm. Add honey and lime juice to pan drippings and bring to boil stirring. Place a chop on each serving plate and spoon some sauce on top. Peel and slice the mangos and arrange two slices on top of each chop. Sprinkle with the pine nuts and garnish with the orange slices. Humm!!! Spectacular main dish based on an old recipe by Lou Seibert Pappas.

The veal chops were served with white rice (puertorican style) and a very simple green salad. For dessert she baked a Black Forest Cake that was the biggest temptation that I had endured lately, because of my potential diabetes. What an unforgettable occasion!