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Thursday, June 23, 2011

Veal and Sweet Potato Tagine


Fragrant, warm and spicy, this Veal and Sweet Potato Tagine is great on a cool evening.


According to Wikipedia,
"Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, whose cover has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid."
I love Moroccan food, with its sweet and aromatic spices. And so, I recently purchased a lovely tagine pot from Alsace.


With its charming apple-green glaze and hand-painted flowers, it's a decorative object on its own. But it's also a very effective cooking device! I feel that the conical lid helps concentrate the flavors in the braise; my Tagine had very bright flavors, and also preserved the flavor of each vegetable.

Veal and Sweet Potato Tagine



Ingredients

3 tablespoons olive oil
2 pounds veal chuck, cubed
2 medium onions, quartered
2 cloves garlic, peeled and thinly sliced

1/4 cup green olives, pitted
1 green pepper, sliced
1 stalk celery

pinch saffron threads
1/4 tsp cinnamon
2 slices fresh ginger, peeled and minced
1 tablespoon cumin seeds
1 teaspoon coriander seeds

2 medium sweet potatoes, peeled and sliced 1/4" thick
1 small zucchini (optional)

several sprigs fresh parsley leaves, minced
2 cups chicken stock, hot
a few grinds of salt and pepper



Method

1. In a large non-reactive saute pan, combine olive oil, veal and onions. Saute 5 minutes.



2. Add the olives, green pepper, celery and optional zucchini. Saute one minute more.

3. Add the spices: saffron, cinnamon, ginger, cumin and coriander.  Add the parsley, chicken stock, salt and pepper. Stir in.

4. Rub the inside of the Tagine pot with olive oil, then transfer the meat and vegetable mixture to the  pot.  Arrange the sweet potatoes on top, and brush them with olive oil.

6. Put on the lid and place in a preheated 350F oven for 50 minutes.  Remove and serve with rice.






4 comments:

  1. Just discovered this lovely blog! I am an avid cheese fan and was just looking up some cheese plate ideas and somehow stumbled onto this site.

    The Wanderfull Traveler

    ReplyDelete
  2. Welcome Murissa! I am in the process of writing up my recent visit to the Vermont Cheesemakers Festival!
    Stay tuned. Sue

    ReplyDelete
  3. I can't wait to try this, I hope it will work in a regular pot. The colors are beautiful. I love the flavors of Moroccan food but recipes that I've seen have seemed very complicated. This one looks straightforward and I already have all the spices, just need the weather to cook down a bit!

    ReplyDelete
  4. I just noticed your link above to the League of NH Craftsmen's Fair. I didn't know about it, and now I'm planning to go, so thanks!

    ReplyDelete

Your feedback matters! So please leave a comment. I will do my best to answer all comments! Cheers, Sue