Summary

Ingredients

• 400 g veal

For the marinade:

• thyme
• sage
• rosemary
• salt and pepper
• oil
• Garlic, pressed
• honey

For the vegetables:

• 300 g white cabbae
• 200 g potato (s)
• 150 g peas
• 150 g chickpeas
• 5 apricot (s), dried
• 4 cherry tomato (s)
• 2 cloves garlic)
• 2 shallot (s)
• 1 large vegetable onion (s)
• 1 large carrot (s)
• 1 small leek stick (s)
• 1 red pepper (s)
• 1 tablespoon tomato paste
• 0.5 teaspoon ½ harissa paste
• 0.5 ½ chilli pepper (s)
• 5 tablespoon olive oil
• 0.5 ½ bay leaf
• 1 teaspoon sumac
• 0.5 teaspoon ½ ras el hanout
• 0.5 teaspoon ½ cayenne pepper
• 0.5 teaspoon ½ cumin powder
• 0.25 teaspoon ¼ cinnamon powder
• 0.33 bunch leaf parsley
• 500 ml veal stock

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Instructions

1. Wash the meat, pat dry and cut into 2 cm cubes and marinate overnight. The ingredients of the marinade can be selected. Soak the chickpeas overnight.
2. 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, core and dice the bell pepper. Halve the tomatoes, blanch if necessary. Wash, core and finely chop the chilli pepper. Peel the potatoes and cut into pieces. Chop the white cabbage.
3. Brown the meat in the hot oil in the tagine, remove it and set it aside.
4. Fry the onions and carrots in the tagine for 3-4 minutes. Then add the remaining vegetables and 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 the boil and put the meat back in and add the bay leaves. (You can also add a few olives if you like). Close the lid and let the dish simmer over medium heat for 1.5-2 hours. Stir every now and then and add the stock or water.
5. Add the chickpeas about 45 - 60 minutes before the end of the cooking time. Add the peas about 20 minutes before the end of the cooking time. Let everything continue to simmer.
6. Chop the parsley and cook for 5 minutes at the end. Then season the dish again with spices, salt and pepper and serve lightly sprinkled with sumac. Serve garnished with coriander greens or chopped parsley after remaining.
7. Rice and / or flatbread go very well as a side dish.