MOROCCAN MEAT
From: One Thousand And One Delights by Nahda Salah
Servings: 4
Categories : 0-5G Low Carb

2 1/2 lbs veal -- 1.25kg cut big chunk
1/2 cup almonds, dry-roasted -- browned
5 hard-boiled egg -- peeled and sliced
Salt -- pepper and safron
1/4 cup Chopped onions
2 sprigs coriander leaf -- green
1 tbsp coriander -- ground
1 dash saffron

Mix meat chunks, 1/4 cup almonds, dashes each of salt, pepper and safron, onions and green corriander - tied together to make it easier for removing after cooking. Add 2 tbsp shortening and fry till brown. Add water to cover the mixture. Cover pan and cook over medium heat till meat is tender. Remove the green corriander and let cook on low heat till liquid is absorbed.

Serve meat mixture and decorate face with sliced eggs and almonds. Serve aside a bowl of plain yoghurt and green salad.

Per Serving (excluding unknown items): 613 Calories; 35g Fat (52.0% calories from fat); 66g Protein; 6g Carbohydrate; 3g Dietary Fiber; 498mg Cholesterol; 314mg Sodium. Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 0 Vegetable; 2 1/2 Fat.