Oriental veal tagine
  • Temps de préparation: 20 minutes
  • Temps de cuisson: 1h 30 min
  • Nombre de personnes:
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Oriental veal tagine

By 23 February 2023

Ingredients

Instructions

  • 1.2 kg Veal meat (shoulder and breast)
  • 0.5 Lemon candied with salt
  • 15 black olives
  • 15 green olives
  • 0.5 tbsp. tablespoon freshly squeezed ginger
  • 0.5 tbsp. Cinnamon powder
  • 0.5 tbsp. coffee Coriander seeds
  • 0.5 tbsp. turmeric powder
  • 2 Cloves
  • 2 pinches grated nutmeg
  • 3 garlic cloves
  • 2 large onions
  • 500 g canned chickpeas
  • 1 l Bouillon (vegetable or veal)
  • 2 slices stale bread
  • 3 tbsp. tablespoons olive oil
  • 1 Bunch of coriander
  • Salt
  • Pepper
  1. Wash the cilantro. Dry and peel it. Peel the garlic cloves and onions. Chop the garlic.
  2. Mix them with the onions in the bowl of the robot. Add all the spices to the resulting mash.
  3. For 2 tablespoons of water and mix again, until you get a spice paste.
  4. Cut the meat into cubes. In a casserole dish, heat the olive oil and brown the meat for 5 minutes.
  5. Add the spice paste. Let cook for 5 minutes on medium heat.
  6. Add the broth, half the coriander leaves, the olives, ½ candied lemon and the bread to the casserole. Add salt and pepper.
  7. Cover and cook for 1½ hours over low heat.
  8. Add the drained and rinsed chickpeas 10 minutes before the end of cooking.
  9. Serve hot, garnished with chopped cilantro.
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Oriental veal tagine

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