Ingredients
For servings
| 1 teaspoon | cayenne pepper |
| 2 teaspoons | freshly ground peppers |
| 1 tablespoon | paprika |
| 1 tablespoon | Ginger powder |
| 1 tablespoon | Turmeric |
| 2 teaspoons | ground cinnamon |
| 7 cups | Veal shoulder cut into 5 cm | 2" cubes |
| 2 | large onions finely chopped |
| 4 tablespoons | olive oil |
| 3 cloves | garlic crushed |
| 2 ½ cups | Tomato juice |
| 4 cups | canned, chopped tomatoes |
| ¾ cups | dried Apricot halved |
| ¾ cups | Prune |
| ⅓ cups | raisin |
| ¾ cups | blanched almonds toasted |
| 1 teaspoon | Saffron |
| 2 ½ cups | Veal stock |
| 1 tablespoon | honey |
| 2 tablespoons | Sesame seeds |
| salt | |
| freshly ground peppers |
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Directions
1 Preheat the oven to 150°C (130° fan) 300°F gas 2.
2 Mix together the cayenne, black pepper, paprika, ginger, turmeric and cinnamon. Toss the veal in half of the spice mix. Cover and leave overnight in the refrigerator.
3 Heat 2 tbsp olive oil in a frying pan and 1 tbsp oil in a large flameproof casserole dish. Add the onion and remaining spice mix to the pan and cook slowly for 10 minutes until the onions are soft, but not browned. Add the crushed garlic for the final 3 minutes.
4 In a separate frying pan, heat the remaining oil and brown the veal cubes on all sides then add the browned meat to the casserole dish.
5 Deglaze the frying pan with 150 ml tomato juice and add these juices to the pan.
6 Add the remaining tomato juice, chopped tomatoes, apricots, prunes, raisins, almonds, saffron, stock and honey to the casserole dish. Bring to a boil, cover and cook in the oven for 2-2½ hours, until the meat is tender.
7 Season to taste and sprinkle with sesame seeds just before serving.
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