Veal tajine

Ingredients:

1 kg saddle of veal
300 g carrots
300 g cabbage sprouts
3 garlic cloves
1 small onion or shallot
Oil
Olive oil
Ginger
Salt
Meat stock cubes
Turmeric
Fresh coriander

Preparation:

Cut the veal into pieces, place in a roasting tin with the chopped garlic, salt, ginger and turmeric and fry until golden brown.

Simmer over a low heat for a few minutes, stirring constantly. Add the onion and the bunch of coriander. Cover with water and cook for a further 40 minutes.

Remove the meat, add the vegetables to the pot in its place and cook. Season with meat stock cube if necessary. Add the pieces of meat to the pan and drizzle with olive oil.