Ingredients: 8 veal steaks from top side thigh (medium thickness) 2 tsp minced garlic 2 cups fresh spinach leaves (trimmed, coarsely chopped) 1/2 cup green coriander leaves (trimmed, chopped) 2/3 cups chicken stock (or) 1 chicken bouillon dissolved in water Juice of 2 lemons 2 tbsp olive oil + 1 tsp butter Salt (to taste) + pepper + grated nutmeg
Method: Heat a wide skillet on high. Add oil and lower heat to medium. Arrange veal steaks; in one layer, over oil. Cook to slightly brown on both sides. Stir in garlic within; in space between steaks. When changes colour; add lemon juice and half the quantity of stock. Season. Remove veal steaks gently on to a plate aside. Add spinach and coriander. Cover to wilt. Transfer back veal steaks into skillet; with butter and remaining stock. Allow flavours to intermix over low heat; for a few minutes together. Serve hot with wilted spinach mixture aside and some mashed potatoes; if desired.
*A version of this article appears in print in the 11 March, 2021 edition of Al-Ahram Weekly
