Algerian cuisine - Tajines and Dishes
Tajine Jelbana Peas and Veal Tajine
Salem Hello
I'd like to share with you a great classic of Algerian cuisine, just to whet your appetite. It's a popular dish par excellence, a bit like our own pot de feu.
It's a delicious dish that can be prepared in season, a family dish that can be endlessly adapted, with artichokes, minced meat, au gratin, dolma etc...
Tajine el Jelbana
If you only knew the number of derivatives of this dish, as you also have the choice of meats, from lamb, beef, poultry etc...
My husband's favorite is the one in red sauce, while I'm a fan of white sauces with lemon and parsley. A tagine is never without homemade bread, rakhsis, matlouh, kesra, khobz, etc...
Ingredients
600 g veal
500 g peas
3 large carrots
3 potatoes
1 onion
3 garlic cloves, degermed
2 bay leaves
1/2 tsp red Ras el hanout
1/3 tsp turmeric
1/2 tsp ginger
1/2 tsp cumin
salt and pepper
1/2 yellow lemon
3 tbsp olive oil
25 cl tomato coulis (or 1 tbsp tomato paste, or even better, fresh tomatoes)
Parsley
Very little water if necessary
Tajine Jelbana Peas and Veal Tajine
Preparation :
1- Pour the oil into a casserole dish over medium heat, add the pieces of meat and sear on both sides until lightly colored. Add the onion, bay leaves, crushed or puréed garlic, salt and pepper.
2- Wash, peel and slice the carrots, and cut the potatoes into small pieces.
3- Add the carrots, peas and quartered potato, then add the spices and tomato coulis. Turn the heat down to low, cover and leave to cook, stirring occasionally.
4- Add a little water if necessary, otherwise simmer on very low heat to obtain sauce and vegetable juices without adding water.
5- Add the parsley and cook for a further 30 to 40 minutes, until everything is cooked through and melting. You can adjust the amount of sauce to suit your taste - we like it this way, without too much sauce.
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