Cooking time :
1 tablespoon olive oil (15 ml)
2 chopped onions
4 chopped cloves of garlic
900 g veal, diced
1 cup chicken broth(250 ml)
Salt and pepper
2 cups Liberté plain yogurt (500 ml)
4 tablespoons fresh chopped coriander (60 ml)
1 tablespoon corn starch (15 ml)
4 tablespoons fresh chopped parsley (60 ml)
Sauté onion and garlic in oil for 2 minutes. Add veal, colour each side and pour chicken broth, salt and pepper. Cover and simmer for about an hour.
In a saucepan, heat yogurt, coriander and corn starch (in 2 teaspoons water) on medium fire. Mix with lamb. Add lime zest and cook for 15 more minutes.
Serve with white rice and sprinkle with parsley