Tagine with carrots and preserved lemons

Ingredients for 4 servings:

• 400 g veal, cut into pieces
• 1 kg carrot(s)
• 1 onion(s), finely chopped
• 200 g olives, green
• 2 garlic cloves, finely chopped
• 1 lemon(s) (salted lemon), pickled
• 1 liter vegetable broth
• some parsley
• 4 tbsp olive oil
• 30 g ginger, finely chopped
• 1 tsp ground ginger
• 1 tsp black pepper
• tsp turmeric powder
• 1 tsp salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour

Rinse the carrots thoroughly, peel them, and cut them into 5-centimeter pieces. Then quarter the pieces. Combine the olive oil, ginger, pepper, turmeric, salt, garlic, onion, and parsley in a saucepan and add the meat pieces. Fry for 3 to 5 minutes, until the meat is well coated. Add the vegetable stock and the carrot pieces and simmer over medium heat for 40 minutes, until the carrots have softened slightly. Add the olives and lemon and simmer for another 10 minutes. Spread the sauce on a large platter. Arrange the meat pieces on top and sprinkle with the carrots, olives, and lemon. Serve immediately with warm bread.