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North African Meat Casserole

Name: North African meat casserole
Total time: 14 h 50 min
Yield: 4
Cuisine: African, Moroccan
Ingredients: 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); 2.5 cups Tomato juice; 4 cups canned, chopped tomatoes; 0.75 cup dried Apricot (halved); 0.75 cup Prune; 0.333 cup raisin; 0.75 cup blanched almonds (toasted); 1 teaspoon Saffron; 2.5 cups Veal stock; 1 tablespoon honey; 2 tablespoons Sesame seeds; salt; freshly ground peppers

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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

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)

large onions (finely chopped)

4 tablespoons

olive oil

3 cloves

garlic (crushed)

2 ½ cups

Tomato juice

4 cups

canned, chopped tomatoes

¾ cup

dried Apricot (halved)

¾ cup

Prune

0.333 cup

raisin

¾ cup

blanched almonds (toasted)

1 teaspoon

2 ½ cups

1 tablespoon

2 tablespoons

freshly ground peppers

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Preparation

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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