ingredients

600 g veal for stew (shoulder and necklace)
4 yellow peaches from here
1 onion
125 g cashew nuts
2 tablespoons raisins
1/2 lemon
1 small red pepper
2 doses of saffron
1 tablespoon oriental spice mix
4 tablespoons oil
salt

Steps

Step 1

Cut the meat into large cubes then brown in the tajine or casserole with 4 tablespoons of oil.

Add onion, continue cooking for about 3 minutes, adding saffron, salt, chilli, spice mixture and half lemon. Pour 20 cl of hot water, cover and cook for 2 hours over very low heat.

2nd step

? Peel the peaches, remove the stones and cut them in 4.

? Delicately place the peaches in the tajine, add the raisins and cashews and continue cooking for 50 minutes. Remove the lid and continue cooking for 10 minutes uncovered to reduce the sauce.

? When the tajine is ready, remove the chilli and serve immediately in the dish.