750 g (1½ lb) cubes of grain-fed veal

375 ml (1½ cups) prunes

375 ml (1½ cups) hot black tea

45 ml (3 tbsp) olive oil

2 medium onions, chopped

2 cloves of garlic, chopped

2 cinnamon sticks

15 ml (1 tbsp) fresh ginger, grated

1 large pinch of saffron             

250 ml (1 cup) chicken stock

180 ml (3/4 cup) almonds, chopped

30 ml (2 tbsp) sesame seeds

Salt and freshly ground pepper to taste

 

 

Soak the prunes in the tea for 30 minutes.

In a large casserole, brown half the grain-fed veal cubes in 15 ml (1 tbsp) of oil at high heat until the veal is well browned. Season with salt and pepper. Remove browned veal to a bowl and continue cooking the remaining cubes of veal.

Add 15 ml (1 tsp) oil to casserole and sauté the onions and garlic stirring continuously for 5 minutes. 

Add the cinnamon sticks, ginger and saffron and toss the veal cubes back into the casserole. Season with salt and pepper. Add chicken stock. Cover and cook for 45 minutes.

In the meantime, roast the almonds in the oven at 180^oC (350^oF) for 10 minutes, stirring once or twice. Set aside.

Add the prunes and almonds to the casserole and simmer for 10 minutes.

In a hot, dry frying pan, grill the sesame seeds 1 minute stirring to ensure they don’t burn. Sprinkle the grilled sesame seeds on the meat.

Serve with herbed couscous.