Veal Stew With Pineapple And Tomato

• 2 tablespoons neutral oil, like canola or grapeseed
• 1 1/2 to 2 pounds of boneless veal shoulder, cut into 1 1/2-inch or smaller chunks
• 1 onion, peeled and roughly chopped
• 1 tablespoon chopped garlic
• 1 small chili, stemmed, seeded, and minced, or 1/2 teaspoon dried red chili flakes, or to taste
• Salt and freshly ground black pepper
• 1 1/2 cups pineapple chunks, preferably fresh
• 1 cup chopped tomato
• 1 1/2 cups peeled white turnip or daikon radish, cut into 1-inch chunks, optional
• 2 limes
• 1/4 cup chopped cilantro leaves

1. Put a 12-inch skillet over high heat and, a minute later, add the oil.
2. Add meat, in one layer (you may have to use a little more oil, and brown in batches; it's worth the effort to cook in one layer).
3. Cook, undisturbed, until meat is nicely browned on the bottom, about 5 minutes.
4. Add onion, garlic, chili, and some salt and pepper.
5. Cook, stirring occasionally, until onions soften and any bits of meat stuck to the bottom of the pan are released, about 5 minutes.
6. Add pineapple, tomato and turnip; stir, reduce heat to low, and cover.
7. Cook the stew for 30 to 40 minutes, or until the veal is tender.
8. Juice 1 lime, and quarter the other.
9. Uncover; if mixture is soupy, raise heat to high and cook, stirring, until it thickens a bit.
10. Add lime juice, then taste and adjust seasoning.
11. Cook about 5 minutes more.
12. Taste and adjust seasoning if necessary, garnish with cilantro, and serve with the quartered lime.

neutral oil, veal shoulder, onion, garlic, chili, salt, pineapple, tomato, limes, cilantro

Taken from cooking.nytimes.com/recipes/7093 (may not work)