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Veal and potato Tajine

Veal with potatoes and capsicum in a turmeric garlic tomato sause

Veal and potato Tajine

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 teasp turmeric
1 teasp cayenne
1 teasp ground black pepper
2 teasp salt
1 onion
3 potatoes
2 ripe tomatoes
1 red capsicum
3 tablesp of balsamic vinegar
Some extra virgin olive oil

Method:

  1. 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.
  2. Chop 400g of veal leg or shoulder into bitesized chunks along with 1 onion, 3 waxy potatoes, 2 ripe tomatoes and a red capsicum.
  3. 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.
  4. Lightly fry for 3 to 4 minutes, stirring continuously. Add half a cup of water, cover and turn the heat down low.
  5. It should take about 30 to 40 minutes to cook.
  6. When ready, turn off the heat and mix in 3 tablespoons of red wine vinegar.
  7. Can be served with couscous or rice.







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