Veal Stew With Six Scents

Preparation:

Preparation: Cut the meat into cubes, salt and pepper. Chop a clove of garlic, a sprig of parsley and a sprig of basil, collect everything in a bowl, add the lemon and orange juice, the grated lime peel, the cumin seeds, mix well, let the veal marinate for 2 hours turning it from time to time. Heat the oil and butter in a saucepan and brown the drained stew for about 5 minutes. Stir often with a wooden spoon so that the meat does not stick to the bottom of the container. Strain the marinade and pour it over the stew. Cover and cook for 45 minutes, adding a little hot water if necessary. Accompanying wines: Terlano Sauvignon DOC, Colli Bolognesi Sauvignon DOC, Castel Del Monte Sauvignon DOC.