Serves 4

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