Veal and potato tagine

Name: Veal and potato tagine
Cook time: 1 h 30 min
Cuisine: Moroccan
Ingredients: 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; 1 onion; 3 waxy potatoes; 2 ripe tomatoes; 1 red capsicum; extra virgin olive oil; 3 tablespoons of red wine vinegar; couscous or rice to serve

STEVE MANFREDI

October 19, 2011

Time:1-2 hours

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.

Ingredients

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
1 onion
3 waxy potatoes
2 ripe tomatoes
1 red capsicum
extra virgin olive oil
3 tablespoons of red wine vinegar
couscous or rice to serve

Method

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.
To serve
Season with salt and serve with couscous or rice.

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