Tagine of Milk-Fed Veal with Broad Beans

Ingredients:

• 1 pound milk-fed veal, cut into 2-inch pieces
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1/2 cup chopped fresh cilantro
• 2 cups broad beans, fresh or frozen
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a tagine or a large Dutch oven, heat the olive oil over medium-high heat. Add the onion and garlic, and cook until softened.
3. Add the veal and cook until browned on all sides.
4. Add the cumin, ginger, cinnamon, and cayenne pepper, and cook for one minute.
5. Add the chicken broth, white wine, and cilantro, and stir well.
6. Bring the mixture to a simmer. Cover the tagine or Dutch oven, transfer it to the oven, and cook for approximately 1 hour or until the veal is tender.
7. Stir in the broad beans and cook for another 10-15 minutes or until the beans are cooked but still slightly firm.
8. Season with salt and freshly ground black pepper to taste.
9. Serve hot and enjoy!

Verdict:

The combination of the tender milk-fed veal and the flavorful broad beans make this tagine both satisfying and delicious. The spices and herbs add a lovely aroma and complexity to the dish. It is a perfect meal served over couscous or rice.

Serving Suggestions:

• Serve over couscous or rice.
• Garnish with chopped fresh cilantro.
• Enjoy with a side of Moroccan bread.
• Pair with a glass of dry white wine.