- 800g leg of veal, in pieces
- 1½ onions
- 175ml cold water
- 1 teaspoon ground cumin
- 1 bunch of flat-leaf parsley, bound together with kitchen twine
- 500g shelled broad beans
- 3 sprigs fresh mint
- 2 tablespoons olive oil
Chop the onions finely.
Heat 2 tablespoons of olive oil in a tagine and fry the pieces of veal on all sides until brown. Add the onions and fry them while stirring for 5 minutes over medium heat.
Add 175ml of water, cumin, leaf parsley and season with salt and pepper. Place the lid on the tagine and cook the meat for 1½ hours over a very low heat.
To blanche the broad beans place 1 ⅔l of water with a little salt in a separate pan and bring to a simmer. Add the broad beans and cook for 1 minute, drain and immerse them in ice-cold water to stop the cooking process. Press the smooth green kernels out of the membranes. Put them aside.
Chop the mint leaves finely and stir 1 tablespoon into the tagine along with the blanched beans. Place on the lid and Simmer lightly for 10 more minutes. Serve the tagine with the remaining chopped mint.