Moroccan veal stew à la General

Ingredients for 2 servings:

• 400 g veal
• Thyme
• sage
• rosemary
• salt and pepper
• oil
• Garlic, squeezed
• Honey
• 300 g white cabbage
• 200 g potatoes
• 150 g peas
• 150 g chickpeas
• 5 apricots, dried
• 4 cherry tomatoes
• 2 garlic cloves
• 2 shallots
• 1 large onion(s)
• 1 large carrot(s)
• 1 small leek(s)
• 1 bell pepper(s), red
• 1 tbsp tomato paste
• ½ tsp harissa paste
• ½ chili pepper(s)
• 5 tbsp olive oil
• ½ bay leaf
• 1 tsp sumac
• ½ tsp Ras el Hanout
• ½ tsp cayenne pepper
• ½ tsp cumin powder
• ¼ tsp cinnamon powder
• 0.33 bunch flat-leaf parsley
• 500 ml veal stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

in the tagine

Wash the meat, pat dry, and cut into 2 cm cubes. Marinate overnight. You can choose the marinade ingredients. Soak the chickpeas overnight. Peel and roughly chop the garlic. Peel and dice the onion. Peel and quarter the shallots. Peel and slice the carrot. Wash the leek and cut into rings. Wash, deseed, and dice the bell pepper. Halve the tomatoes, blanching if desired. Wash, deseed, and finely chop the chili pepper. Peel and dice the potatoes. Shred the cabbage. Brown the meat in hot oil in the tagine, then remove and set aside. Sauté the onions and carrot in the tagine for 3-4 minutes. Then add the remaining vegetables and the apricots. Stir in the tomato paste and harissa paste and season everything with cumin, cayenne pepper, cinnamon, and ras el hanout. Deglaze everything with the stock. Bring the vegetables to a boil, then return the meat and add the bay leaves. (You can also add a few olives if desired.) Close the lid and let the dish simmer for 1.5-2 hours over medium heat. Stir occasionally and add more stock or water. About 45-60 minutes before the end of the cooking time, add the chickpeas. About 20 minutes before the end of the cooking time, add the peas. Continue simmering. Chop the parsley and cook for a final 5 minutes. Season the dish again with spices, salt, and pepper, and serve lightly sprinkled with sumac. When cooked through, garnish with cilantro or chopped parsley. Rice and/or flatbread go very well as a side dish.