VEAL COOKED IN LEMON JUICE

 1 kg (2 lb) veal, cut into bite-sized pieces

Olive oil, divided

1 onion, peeled and grated

4  cloves garlic, peeled and minced

2  carrots, peeled and finely sliced

1 cup white wine

2 bay leaves

1/2 cup lemon juice

1 cup water

Salt and pepper to taste

1 1/2 tsp cornflour 

1 ts curry powder

Saute the onion and garlic in a little olive oil until transparent.  Add the meat and cook on both sides, season to taste, pour in the wine and cook until the alcohol evaporates, about 5 minutes.

Add all the remaining ingredients, except the cornflour and curry powder, and simmer until the meat is tender.  

In a small bowl, place the cornflour and curry powder add the liquid from the saucepan and stir until diluted,  

Then pour back into the saucepan and simmer until thick.    Serve with steamed rice after  discarding the bay leaves