Moroccan Veal

2 1/2 lbs veal, cut big chunk
1/2 cup almonds, dry-roasted, browned
Salt
Pepper
Saffron
1/4 cup chopped onions
2 sprigs coriander leaf, green
2 tablespoons butter
5 hard-boiled egg, peeled and sliced


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 tablespoons butter 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 with green salad.

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