Emile Henry’s Veal and Curry Tagine
Temperature: 350° F
- 2 lbs knuckle of veal
- 2 lbs thick end of loin of veal
- 2 tablespoons plain flour
- 2 onions
- 1 aubergines / eggplant
- 2 courgettes / zucchini
- 3 medium tomatoes
- 1/2 cup grape seed oil
- 3 garlic cloves
- 2 teaspoons powdered ginger
- 1 teaspoon turmeric
- 1 tablespoon acacia honey
- 1 teaspoon tomato concentrate
- 3 tablespoons whole almonds or cashew nuts
- 1/2 bunch fresh coriander
- fine salt
- fresh ground pepper
Trim and cut the loin into cubes of around 3 cm / 1.25 in.
Roll the knuckle pieces in the flour.
Slice the onions.
Cut the aubergines/egplant into large slices and the courgettes/zucchini into sticks.
Quarter the tomatoes and remove seeds.
Place the tagine base on the burner and heat the grape seed oil.
Lightly brown all the meat and season well.
Remove the meat from the tagine and keep to one side.
Season with salt and pepper and remove. Keep to one side.
Then cook the onions and crushed garlic for a few minutes.
Sprinkle with the curry powder, ginger and turmeric and mix well.
Bind with the honey and tomato concentrate. Spread the meat pieces on top.
Add water to cover.
Place the aubergine/eggplant slices, courgette/zucchini sticks and tomato quarters on top evenly in a pyramid. Season the whole dish with salt and pepper.
Tip: You can fry the aubergine / eggplant slices beforehand.
Grill the almonds or cashew nuts in a pan. Sprinkle them on top. Finely chop the coriander, place half of it on the dish before cooking, and keep the rest to serve with the cooked dish. Cover the tagine and cook for 1 hr. 30 minutes on low heat or in an oven pre-heated to 350 degrees