When buying the veal ribs, ask the butcher to chop them into very small pieces.
Melt the butter with olive oil in a deep pot and add the veal. Sauté the meat for 5 minutes and stir with a wooden spoon.
Add 100 ml of water and cover the pot. In the meantime chop all the vegetables and add them to the pot. Reduce the heat.
Add salt, mint, basil, cinnamon and red paprika powder. Stir and cover. Cook for 40 minutes at a very low temperature. Occasionally stir.
In the end, add black pepper and turmeric and stir. Serve with freshly grated parmesan or aged yellow cheese of your choice.