Veal Tajine with Peas
Rinse the meat, pat dry and chop into bite-sized pieces. Rinse the lemons in hot water and cut 1 into wedges. Squeeze the juice from the remaining lemon. Rinse the cilantro, shake dry and tie into a bouquet. Rinse the peas and drain. Peel the garlic and mince.
Heat the butter and olive oil in a tagine. Sauté the meat and garlic until the meat is browned on all sides. Season with salt and pepper then reduce the heat and add the lemon juice. Top with the lemon wedges, peas and cilantro, cover and cook for about 1 hour over low heat, adding water as needed but not stirring.
Season with salt and pepper before serving.