🍽️ Tender Veal Stew with Oriental Vegetables

Name: Tender Veal Stew with Oriental Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g Carrots; 1 red bell pepper; 4 dried apricots; 4 onions; 1 clove garlic; 1200 g veal leg (approx. 4 slices); salt; pepper (from the mill); 2 tbsp flour; 2 tbsp olive oil; 200 ml dry white wine; 600 ml vegetable broth; 1 tbsp harissa paste; cayenne pepper; cumin (ground); turmeric (ground); cinnamon (ground); 4 fresh apricots; sumac (for sprinkling); coriander leaves (for garnish)

452 kcal · 30 min · 4 servings

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Ingredients

500 g Carrots
1 red bell pepper
4 dried apricots
4 onions
1 clove garlic
1200 g veal leg (approx. 4 slices)
salt
pepper (from the mill)
2 tbsp flour
2 tbsp olive oil
200 ml dry white wine
600 ml vegetable broth
1 tbsp harissa paste
cayenne pepper
cumin (ground)
turmeric (ground)
cinnamon (ground)
4 fresh apricots
sumac (for sprinkling)
coriander leaves (for garnish)

Instructions

1. Peel the carrots and cut them into slanted, narrow sticks.
2. Wash the pepper, remove the inside, and cut it into strips.
3. Dice the dried apricots small.
4. Peel the onions and cut them into strips.
5. Wash the meat and pat it dry with a kitchen towel.
6. Salt and pepper the meat to taste.
7. Coat the meat in flour until it is completely covered.
8. Brown the meat in hot oil in the tajine (or a casserole dish) on both sides.
9. Remove the meat from the pan and set it aside.
10. Preheat the oven to 180 degrees Celsius with top and bottom heat.
11. Sauté the onions and carrots in the tajine for 4 to 5 minutes.
12. Add the pepper, garlic, and apricots.
13. Deglaze the mixture with the wine.
14. Add some broth.
15. Stir in the harissa (a spicy paste made from peppers and spices).
16. Season with half a teaspoon each of cumin, turmeric, and cinnamon.
17. Bring the mixture to a boil.
18. Place the meat back into the tajine.
19. Close the lid.
20. Put the tajine in the oven.
21. Let the dish simmer for 2 to 3 hours.
22. Stir the dish occasionally.
23. Add broth if needed.
24. Wash the fresh apricots and remove the pits.
25. Cut the fresh apricots into wedges.
26. Mix the fresh apricots into the tajine at the end.
27. Let the apricots cook for about 10 more minutes.
28. Season the dish with spices, salt, and pepper.
29. Sprinkle the dish with sumac (a tangy spice blend).
30. Serve the dish garnished with coriander greens.

Nutrition per serving

kcal: 452
Protein: 36 g · Fett/Fat: 18 g · Carbs: 38 g