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INGREDIENTS
meat 1kg of sheep or veal cutlets 2 large onions salt pepper ginger a pinch of saffron filaments beautiful persillade 1/2 salad oil tea glass 2 spoons with olive oil soup vegetables of season carrots, turnips, French beans, tomatos, peas, artichokes, fennel, curly kale, etc.... PREPARATIONTo put at the bottom of the tagine, of the small fine sticks cut in a reed, to prevent that the meat does not stick to the bottom of the tagine. To lay out above the well washed meat. To place above vegetables cut according to the taste. To powder, salt, pepper, to lay out the discs of tomato and persillade, to salt and pepper. To pour oil uniformly, to cover your tagine, to leave mijoter with fire preferably coal. To discover, pour large water glass, to cover. To check from time to time, add a little water so necessary. To count one hour and half at two hours before withdrawing fire. The vegetables thus cooked give a tasty flavour and an exquisite taste.
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