• 1 1/2 pounds veal shoulder (with or without bone), trimmed of visible fat
• 3 large potatoes, cut into chunks
• 1 large onion, sliced
• 3 carrots, sliced
• 4-6 cloves garlic
• 2 14 oz cans diced tomatoes
• 2 tomato cans of water
• 1 tablespoon cumin
• 1 tablespoon turmeric
• 1 teaspoon cinnamon
• salt to taste
• 1 cup frozen peas (optional)

Put all ingredients in a 5 quart pot and bring to a boil. Turn down to simmer and leave for two to three hours. Adjust seasonings and serve with couscous or rice.

To make this on a plata for Shabbat, let simmer for one hour and then move to plata right before Shabbat.

To make in a slow cooker, cook on high for four hours and then turn down to low until Shabbat lunch.