2 lb Boned leg of veal, sliced
2 tb Chopped onion
1 ts Salt
1/2 ts Pepper
2 tb Fresh coconut, or canned flaked coconut
1/4 ts Thyme
1/4 ts Ground cloves
1/4 c Chicken fat or olive oil
2 Tomatoes, peeled
1 c Dry white wine

Wipe off the meat and cut into thick chunks, about 2 inches square. Place in a shallow casserole or skillet with the onion, salt, pepper, coconut, thyme and cloves. Mix thoroughly and put aside in a cool place for 2 hours. Heat the fat or olive oil and add it to the meat in the casserole.Saute for 3 minutes, moving the pan continously. Add the tomatoes and wine. Cover tightly. Cook over low heat 3-4 hours till meat is tender. Serve hot with white or saffron rice. Serves 6