800 g veal for stewing
2 onions
4 garlic cloves
2 carrots
1 leek, only the white parts
1 red bell pepper
4 aromatic tomatoes
1 red chili pepper
5-6 tbsp good olive oil
1 tbsp tomato paste
2 tsp Raz-el-Hanout (arabic spice blend - absolutely mandatory in this dish)
1 bay leave
salt, pepper
1,5 l veal stock
how to prepare white veal stock
200 g cooked chick peas
recipe for curried chick peas on RouxBe - sounds delicious
1 bunch leaf parsley
- Cut the veal into 2 cm big dice.
- Peel the onions, carrots and garlic. Cut the onions in small dice, the garlic in very thin slices and the carrots in 0,5 cm thick slices.
- Clean the leek and the bell pepper and cut both into dice as well.
- Blanch the tomatoes, peel and cut into quarters.
- Wash the chili pepper and pierce a couple of times with a fork.
- Heat three tbsp olive oil in a large cook pot and sear the meat in portions from all sides until brown. Remove from the pot.
- Heat the remaining olive oil in the same pot and fry the onions and carrots until they take some colour. Then add the leek and bell pepper and fry five more minutes on medium heat. Add the tomato paste and garlic and roast for a minute. Finally add the Raz el Hanout, the meat, bay leave and the chili pepper and fill in the hot veal stock. Bring to a boil and then lower the temperature. Let simmer for about 30 minutes.
- Add the chick peas and let simmer for 30-60 more minutes until the meat is tender.
- Finely chop the parsley and let cook in the stew for five minutes.
- Serve the stew with a hot yoghurt sauce (halv two red chili peppers and take out the veines and the seeds. Cut into smalles dice. Mix with 300 g turkish yoghurt, juice of 1/2 a lime, salt, pepper and a pinch of sugar).
- Have some crispy, fresh bread to serve with the stew.
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