Few dishes perfume a kitchen as well as well-seasoned Moroccan dishes. This is one of them. It is best served with a green salad dressed in olive oil, lemon juice, and spices.
INGREDIENTS
- 2 tbsp. Olive oil
- 2 lbs. veal cubes or chicken breast
- A whole celery, cut into chunks
- 1 leek, cleaned and chunked
- 5 garlic cloves, minced
- 1 large onion, chopped
- Black pepper to taste
- 2 bay leaves
- 1 tbsp. Sweet n paprika
- 1 tsp. Turmeric
- 1 tsp cumin
- 1 tsp. Salt
- 1 tsp. Raw-al hanout (Moroccan spice mix)
- 1/2 tsp cinnamon
- 1 tbsp honey
INSTRUCTIONS
- Heat olive oil in a heavy-bottom pan.
- Brown the veal pieces well.
- Remove and add onion and leek.
- Sauté until golden.
- Add spices and garlic.
- Add 2 cups water and cover.
- Braise for 2 hours over medium-low heat.