Veal Stew Meat

Sear

Ingredients:

• 18oz. veal stew meat
• 3 tbsp olive oil
• 1 finely sliced onion
• 2 clove garlic
• 1 tbsp caraway seed
• 1 tbsp coriander seed
• 1 tin tomato puree
• 14oz. vine tomatoes
• 17 fluid oz. vealor beef stock
• 14oz. boiled chickpeas
• 6oz. stoneless plums
• Peel of 1 orange
• 11oz. couscous
• 20 fluid oz. chicken stock
• 1 bunch of fresh coriander
• Salt
• Pepper
• Juice of 1/2 lime

Directions:

For the Tagine:

• Sear the stew meat, add the onions and fry lightly.
• Add the garlic, caraway and coriander seed, cook until fragrant.
• Add the tomato puree, veal or beef stock, tomatoes, and chickpeas, and bring to a gentle boil.
• Add the plums. Let the dish simmer for around 90 minutes, until the liquid has reduced and is thick, and the veal is tender.

For the Couscous:

• Bring the chicken stock to a boil.
• Add the couscous and simmer gently until the water has been absorbed and the couscous is soft and fluffy.
• Mix the coriander, lime and some salt and pepper

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