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North African Meat Casserole

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North African Meat Casserole
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easy
Difficulty
2 h. 50 min.
Preparation
 • Ready in 14 h. 50 min.
Ready in
Ingredients
Preparation

Ingredients

for 4 servings
1 teaspoon
2 teaspoons
freshly ground peppers
1 tablespoon
1 tablespoon
1 tablespoon
2 teaspoons
ground cinnamon
7 cups
Veal shoulder (cut into 5 cm | 2" cubes)
2
large onions (finely chopped)
4 tablespoons
3 cloves
garlic (crushed)
2 ½ cups
4 cups
canned, chopped tomatoes
¾ cup
dried Apricot (halved)
¾ cup
0.333 cup
¾ cup
blanched almonds (toasted)
1 teaspoon
2 ½ cups
1 tablespoon
2 tablespoons
freshly ground peppers
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Preparation steps

Step 1/7
Preheat the oven to 150°C (130° fan) 300°F gas 2.
Step 2/7
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.
Step 3/7
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.
Step 4/7
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.
Step 5/7
Deglaze the frying pan with 150 ml tomato juice and add these juices to the pan.
Step 6/7
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.
Step 7/7
Season to taste and sprinkle with sesame seeds just before serving.

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