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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season veal with salt and pepper. Set aside. | 2. Heat oil in an 8 qt saucepan over medium-high heat. Add veal and cook, turning as needed, until browned (10 minutes). Add garlic, onions, and chiles. Cook, stirring occasionally, until golden (8-10 minutes). | 3. Add tomato paste, allspice, and paprika. Cook, stirring, until slightly caramelized (2 minutes). Add plums and stock. Bring to a boil. | 4. Reduce heat to medium. Cook, covered, stirring occasionally, until veal is tender (1-1 1/2 hours). Stir in cilantro, mint, scallions, tarragon, salt, and pepper. Serve with bread on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal shoulder	2	lbs	boneless trimmed cut	1179.36	0.0	174.8174	47.9002
kosher salt black pepper			ground	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
yellow onion	1		sliced	-	-	-	-
red chili pepper	1		chopped	-	-	-	-
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
allspice	1	teaspoon	ground	4.997	1.3703	0.1157	0.1651
hot paprika	1/2	teaspoon		-	-	-	-
plum	12		pickled rinsed drained	910.8	226.11599999999999	13.86	5.544
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
cilantro	1/3	cup	minced	1.2267	0.1957	0.1136	0.0277
mint	1/4	cup	minced	17.1	3.1224	1.1958	0.3618
scallion	1/4	cup	minced	8.0	1.835	0.4575	0.0475
tarragon	2	tablespoons	minced	10.62	1.8079	0.8197	0.2606

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.