Tagine of veal with potatoes, olives and lemon
ingredients :
800 g veal stew pieces
800 g potatoes with firm flesh
125 g pitted olives
1 onion
1 lemon
1 dose of saffron
1 c. Coffee cumin
1 c. of cinnamon powder
1 c. coffee ginger
1 c. tablespoons liquid honey
1 Knorr Beef Bouillon Pot
2 c. tablespoons olive oil
Pepper
Preparation :
- Brown the pieces of veal in a large pan with olive oil. Add the chopped onion and spices, continue cooking for 1 min. Pour 20 ounces of water, 1 Pot Beef Bouillon and a lemon cut into 4.
- Cover and simmer very gently around 1:30.
- Meanwhile, peel the potatoes, cut them into chunks and soak them in a large bowl of cold water.
- Pour the potatoes into the casserole with olives and honey, mix well and cook covered for 1 hour.
- When cooked, take the tagine over high heat to reduce the sauce and serve immediately.
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