Calf Tajine

Ingredients

• 1 kg calf meat (neck or sliced cutlet piece)
• 2 lemons (one untreated)
• 1 handful coriander leaves
• 500 g peas (fresh or frozen)
• 4 fresh garlic cloves
• 40 g Butter
• 2 tbsp olive oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Rinse the meat, pat dry and cube to bite-sized pieces. Wash the untreated lemon hot and cut into wedges. Squeeze juice from the second lemon. Rinse coriander leaves, shake dry and tie into a small bunch. Rinse peas and drain well (or thaw). Peel garlic cloves and crush them.

2. 2.

   Heat butter and olive oil in a tajine. Brown the meat cubes with garlic all around. Season with salt and pepper, reduce heat and deglaze with lemon juice. Arrange lemon wedges on top and scatter peas over the dish. Add coriander and cover; simmer gently for about 1 hour. Add a little water as needed, but do not stir.

3. 3.

   Before serving, give it a quick stir and taste.