4 tablespoons |
extra virgin olive oil |
2 |
red onions, peeled and thickly sliced |
3 |
garlic cloves, peeled and sliced |
4 |
long green peppers, deseeded and thickly sliced |
1 teaspoon |
dried oregano |
1 teaspoon |
dried mint |
1.5kg |
veal, trimmed and cut into 5-cm pieces |
4 |
plum tomatoes, roughly chopped |
or 400g |
tinned chopped tomatoes |
2 tablespoons |
turkish red pepper paste |
1 tablespoon |
concentrated tomato puree |
1 |
cinnamon stick |
2 |
fresh bay leaves |
|
sea salt |
|
freshly ground black pepper |