A tagine is both an earthenware cooking pot from Morocco and the name of the meal. If you dont own one, using a flame-proof casserole dish with a lid will also do.

Ingredients

• 400g of veal leg or shoulder
• 1 finely chopped red onion
• 1/2 cup roughly chopped coriander leaves
• 1/2 cup roughly chopped Italian parsley
• 2 cloves minced garlic
• 2 teaspoons turmeric
• 1 teaspoon cayenne
• 1 teaspoon ground black pepper
• 2 teaspoons salt
• 1 onion
• 3 waxy potatoes
• 2 ripe tomatoes
• 1 red capsicum
• extra virgin olive oil
• 3 tablespoons of red wine vinegar
• couscous or rice to serve

Method
Mix 1 finely chopped red onion, 1/2 cup roughly chopped coriander leaves and the same of Italian parsley, 2 cloves minced garlic, 3 teaspoons ground cumin, 4 teaspoons paprika, 2 teaspoons turmeric, 1 teaspoon cayenne, 1 teaspoon ground black pepper and 2 teaspoons salt.

Chop 400g of veal leg or shoulder into bitesized chunks along with 1 onion, 3 waxy potatoes, 2 ripe tomatoes and a red capsicum. Heat 1/4 cup of extravirgin olive oil in the tagine dish. Toss the veal and the vegetables in a bowl with the spice mix and place in the tagine.

Lightly fry for 3 to 4 minutes, stirring continuously. Add half a cup of water, cover and turn the heat down low. It should take about 30 to 40 minutes to cook. When ready, turn off the heat and mix in 3 tablespoons of red wine vinegar.

To serve, Season with salt and serve with couscous or rice.
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