Moroccan Veal Tagine with Tomatoes

Serves 4 to 6 people

Preparation time: 15 minutes
Cooking time:       90 minutes

This is a gentle flavoured tagine that goes well with steamed or mashed potatoes.

3 onions
4 cloves of garlic
1 kg of veal shoulder, cut in 5cm pieces
2 pinches of saffron
1/2 teaspoon powdered ginger
4 tablespoons olive oil
1 kg peeled chopped tomatoes or 1 tin of tomato pieces
1 teaspoon cinnamon
2 tablespoons sugar
1 teaspoon paprika
125g blanched almonds
salt and pepper

Slice the onions and chop the garlic finely.

Put the onions and garlic and olive oil in a cooking taginee and cook over medium heat until the onion is transparent. Add the veal and sprinkle with saffron and ginger. Season with salt and pepper. Cook the meat for 10 to 15 minutes and then add tomatoes. Sprinkle with cinnamon, sugar and paprika. Cover the tagine and cook for about an hour. Check to see that the meat is not sticking to the tagine.

While the meat is cooking, brown the almonds in a little oil and drain in paper.

When the veal is ready to serve, decorate with almonds.

Serve hot.