Veal Tagine With Sweet Potato Recipes

Steps:

• Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.
• Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.
• Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Steps:

• Heat the oil in a flameproof casserole and fry the meat, together with the turmeric and seasoning, over medium heat for 3-4 minutes, until the meat is evenly browned, stirring frequently.
• cover the pan tightly and cook for 15 minutes over a gentle heat, without lifting the lid.
• preheat the oven to 350.
• add the onion, chili, paprika, cayenne and cumin to the pan with just enough water to cover the meat.
• cover tightly and cook in the oven for 1 - 1 1/2 hours, till the meat is very tender, checking occasionally and adding extra water if necessary, to keep the stew moist.
• meanwhile, peel the sweet potatoes and slice them straight into a bowl of salted water to avoid discoloring.
• transfer to a pan, bring to a boil, simmer for 2-3 minutes, drain.
• stir the chopped herbs into the meat, adding a little extra water if the stew appears dry.
• arrange the potato slices over the meat and dot with butter.
• cover and cook in the oven for a further 10 minutes, till the potatoes feel very tender.
• increase the oven temp to 400.
• remove the lid of the casserole and cook in the oven or under the broiler for 5-10 minutes till the potatoes are golden.
• serve at once.

Steps:

• Heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes.
• Add all of the spices and fry for one minute.
• Add the sweet potatoes and stir well.
• Add all the remaining ingredients, except the cilantro, stir well and bring the mixture to a simmer.
• Chop the cilantro stalks, reserving the leaves for later, and add the stalks to the pan.
• Reduce the heat, cover with a lid, and simmer for 15-20 minutes, or until the sweet potato is just tender.