TAJINE JELBANA

Ingredients:

- 1 1/2 lb stewing beef , cut large chunks
- 1 lb shelled peas (fresh or frozen)
- 2 carrots , peeled and cut in 1-inch/2,5cm slices
- 2 potatoes , peeled and cut into chunks
- 4 artichoke bottoms , halved
- 1/2 teaspoon ras el hanout
- 1/3 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cumin
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped parsley
- 3 cloves garlic , crushed
- 1 onion , thinly sliced
- 2 bay leaves
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- Salt
- Pepper

Equipment
Tajine pot

Preparation:

- In a casserole or a tagine pot, add the oil and cook the veal at medium heat for a few minutes. Add onion, garlic, salt and pepper, and continue to sautee for 5 minutes, stirring regularly.
- Add carrots, peas, spices and tomato paste. Reduce heat and simmer for 10 minutes covered, stirring occasionally.
- Cover with water and simmer for 15 minutes.
- Add the potatoes and artichoke bottoms, bay leaves, cilantro and parsley. Cook for at least 30 minutes until everything is fully cooked.

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