ingredients
makes 24
2 tablespoons olive oil
1 pound 5 ounce whole piece leg veal, cut into small cubes
1 onion, chopped
2 cloves garlic, crushed
1 cinnamon stick
2 teaspoons ground cumin
1 teaspoon cilantro seeds, crushed
1/4 teaspoon ground cardamom
1 1/4 cups chicken stock
24 small pappadums
3 pitted dates, thinly sliced
4 pitted prunes, finely chopped
3 teaspoons honey
1/2 cup Greek-style natural yoghurt
fresh cilantro leaves, to garnish
method
1. Heat 1 tablespoon of the olive oil and brown the veal in batches over high heat. Transfer the veal and any juices to a bowl.
2. Heat the remaining oil in the same pan, add the onion and garlic and stir over medium heat for 5 minutes, or until the onion is slightly softened. Add the spices and cook for another minute, or until the spices are aromatic. Return the veal to the pan, pour in the stock and bring to the boil. Reduce the heat and simmer, covered, over low heat for 30 minutes.
3. Uncover and simmer for 30 minutes, or until the mixture is thickened and the veal is tender. Meanwhile, cook the pappadums according to the manufacturer's instructions.
4. Stir the dates, prunes and honey into the veal mixture. To assemble, spoon the veal tagine in the centre of the pappadums, top each with 1 teaspoon of yoghurt and sprinkle with cilantro leaves. Serve immediately.
