Veal Stew with Six Aromas

Ingredients

Cut the veal into bite-sized cubes, place it in a large bowl, and season with salt and pepper. Finely chop the basil, parsley, and garlic clove, then add them to the bowl. Pour in the orange and lemon juices, add the cumin seeds, and finely grate in the lime zest. Mix thoroughly and let the veal marinate for 2 hours, turning the meat occasionally.
In a large casserole dish or heavy-bottomed pot, heat the olive oil and butter over medium heat. Remove the meat from the marinade, drain well, and sear for about 5 minutes, stirring frequently with a wooden spoon so it does not stick to the bottom. Once the meat is nicely browned on all sides, pour the marinade over it through a fine-mesh strainer.
Cover with a lid and simmer over low heat for about 45 minutes, stirring occasionally and adding a small splash of hot water if the liquid reduces too much. Serve hot, accompanied by a fresh mixed salad.