Veal and Potato Casserole (Tagine) – Recipe & Cooking Tutorial

Veal and Potato Casserole (Tagine) – Recipe & Cooking Tutorial

Welcome to today’s dish: veal and potato casserole (tagine). The word tagine refers to a deep clay pot traditionally used for oven cooking. Clay pots give food a special, rich flavor. This is a main dish often served with rice, salad, and soup. Let’s begin preparing it.

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Ingredients for Veal and Potato Casserole

 
Serves 4 people

• 1 kilogram veal (cut from the shank or similar)

• 3 medium tomatoes, sliced

• 1 green pepper (hot or mild), sliced

• 1 large onion, grated

• 4 potatoes, sliced 1 cm thick

• Salt and black pepper

• Spices: bay leaves and coriander

• Mixed meat spices

• 50 ml vegetable ghee

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Preparation Method

1. Preparing the meat:
In the clay pot, place the veal pieces. Add the spices (coriander and bay leaves), salt, and black pepper (about 2 ½ teaspoons salt and ½ teaspoon pepper). Mix well so the meat absorbs the seasoning.
Tip: whenever seasoning meat, allow it to rest long enough so the spices infuse and enhance the flavor.

2. Preparing the potatoes:
Slice the potatoes into 1 cm rounds, wash well, and add them to the clay pot with the meat. Mix thoroughly, arranging the meat and potatoes evenly so they are well distributed.

3. Layering:
Top with the sliced tomatoes and green pepper, arranging them neatly over the meat and potatoes.

Melt the ghee and drizzle it evenly over the surface. Cover the pot with foil, making sure it doesn’t touch the food directly to avoid burning.

4. Baking:
Preheat the oven to 180°C (350°F) for 10 minutes. Place the pot in the oven, covered, and bake for 1 hour. Remove the foil and let the surface brown.

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Serving:
Total preparation and cooking time is about 70–75 minutes. Serve hot with rice, salad, and soup.

Bon appétit!