INGREDIENTS (for 2 people)

500 G of calf bulge
500 G of French beans
2 tomatos, 1 onion
1 clove of garlic
Olive oil
Saffron, ginger
Salt, pepper
Olives violets, bark of 1/2 crystallized lemon

PREPARATION

To chop onion and garlic. To cut tomatos peeled and �p�pin�es in small dice.
To put in a pressure-cooker with the pieces of meat.
To add salt, pepper, the saffron, the ginger and the olive oil.
To make return to average fire during 5 minutes, while stirring up and while turning over the pieces.
To cover water and to make cook with cover 20 or 25 min.
During this time to clean and cut French beans.
To lay out then on the meat and to give to cook with cover approximately 20 minutes.
To add olives and the bark of lemon crossed in plates and to leave mijoter until obtaining a quite reduced sauce.