Veal and Carrot Tagine
Veal and carrot tagine is one of the oldest Algerian dishes. It is a western Algerian cuisine that is simple to make, yet very tasty. The carrots sweeten the flavor which is balanced with the acidity from the lemon juice and from the preserved lemon peel.
Ingredients
- 3 lbs veal cubed
- 4 lbs carrots peeled
- 3 tbsp olive oil
- 1 clove garlic crushed
- 1 tsp ginger
- 1 pinch saffron
- 2 tsp salt
- 1 peel preserved lemon
- 1/2 juice of lemon
- 15 oz black or green olives optional
- 3 tbsp parsley fresh or dry
- 2 cups water
Instructions
- Heat large saucepan to medium. Place the veal cubes into a saucepan with the oil, garlic, ginger, saffron, and salt. Cover with water and cook for 30 minutes at medium heat.
- Peel and cut the carrots into 2 inches long sticks. Add the carrots and parsley, cover and cook an additional 15 to 20 minutes.
- Add the preserved lemon, lemon juice (and optional olives) and reduce heat. Simmer to reduce the sauce. Serve warm with couscous, rice or homemade bread.
Notes
Note: If you don't own a tagine, you can always use a slow cooker, Dutch oven or pot.
French: TAGINE DE VEAU AUX CAROTTES