Moroccan Meat 2 1/2 lbs. Lean veal meat, cut into big chunks 1/2 cup Blanched and halved almonds, fried till brown 5 Boiled, peeled and sliced eggs Salt, pepper and safron 1/4 cup Chopped onions Few sprigs fresh green corriander 1 tablespoon Ground corriander 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 shortening 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 aside a bowl of plain yoghurt and green salad. From "One Thousand And One Delights" by Nahda Salah available through International Promoters of Art Inc. middle eastern recipe index christina m k al-sudairy buy the book!