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Veal and Potato Tagine
Tuesday, 2 January 2007 11:33 pm
I bought Danny a tagine for Xmas, so it's our new toy, but you can make this in a casserole dish. The main point is keeping the lid on and the heat low so that the food steams as it cooks. This is currently our favourite meal, as you just throw it all together, and the veal comes out so beautifully tender. We generally serve it with couscous, cooked as per packet (it only takes about 5 minutes, allow half a cup per person.)

Our first attempt was also very spicy, so check your measuring, and if worried, cut down on the cayenne and pepper. If you use hot paprika, that's your own funeral.

  • 1 red onion, cut coarsely
  • 1 white onion, finely chopped
  • 1/2 cup chopped coriander leaves
  • 1/2 cup chopped flat-leaf parsley
  • 2 cloves minced garlic
  • 3 tspns ground cumin
  • 4 tspns paprika
  • 2 tspns turmeric
  • 1 tspn cayenne
  • 1 tspn ground black pepper
  • 2 tspns salt

  • 400g veal leg or shoulder, cut into chunks, or 4 veal cutlets
  • 3 waxy potatoes, chunked to a similar size
  • 2 ripe tomatoes, chopped
  • 1 red capsicum, chopped

    Toss the veal, all the vegetables and spices together in a bowl until the spices have coated the meat and potatoes. Heat 1/4 cup olive oil in the tagine dish and lightly fry everything for 3 to 4 minutes, stirring continuously.

    Pour half a cup of water into the mixing bowl and swirl to pick up the leftover spices. Pour into the tagine, cover and turn the heat down low. Cook for 30 to 40 minutes. You want the veal and potatoes to be tender and the sauce thick - cook a little longer if necessary.

    When ready, turn off the heat and mix in 3 tblspns red wine vinegar. Serve with couscous or rice.

    Steve Manfredi and The Age

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