A tagine is both an earthenware cooking pot from Morocco and the name of the meal. If you dont own one, using a flame-proof casserole dish with a lid will also do.
400g of veal leg or shoulder
1 finely chopped red onion
1/2 cup roughly chopped coriander leaves
1/2 cup roughly chopped Italian parsley
2 cloves minced garlic
2 teaspoons turmeric
1 teaspoon cayenne
1 teaspoon ground black pepper
2 teaspoons salt
3 waxy potatoes
2 ripe tomatoes
1 red capsicum
extra virgin olive oil
3 tablespoons of red wine vinegar
couscous or rice to serve
Mix 1 finely chopped red onion, 1/2 cup roughly chopped coriander leaves and the same of Italian parsley, 2 cloves minced garlic, 3 teaspoons ground cumin, 4 teaspoons paprika, 2 teaspoons turmeric, 1 teaspoon cayenne, 1 teaspoon ground black pepper and 2 teaspoons salt.
Chop 400g of veal leg or shoulder into bitesized chunks along with 1 onion, 3 waxy potatoes, 2 ripe tomatoes and a red capsicum. Heat 1/4 cup of extravirgin olive oil in the tagine dish. Toss the veal and the vegetables in a bowl with the spice mix and place in the tagine.
Lightly fry for 3 to 4 minutes, stirring continuously. Add half a cup of water, cover and turn the heat down low. It should take about 30 to 40 minutes to cook. When ready, turn off the heat and mix in 3 tablespoons of red wine vinegar.
Season with salt and serve with couscous or rice.