Veal and Quince Stew
Veal and Quince Stew is a low-fat spicy but not hot Moroccan style stew. Easily substitute other meat for the veal and other fruits for the quince.
Ingredients
- 1 pound veal stew meat cut into bite-sized pieces (or other meat as desired)
- 1 cup chopped onion about ½ large or 1 medium
- 3 large cloves garlic thinly sliced
- 2 tablespoons olive oil or other
- Salt and freshly ground pepper
- 2 teaspoons Garam Masala
- 1 teaspoon Ras El Hanout
- 1 15-ounce can diced tomatoes
- 1 cup homemade or low-sodium chicken stock
- 2 quince cored and cut into medium chunks, no need to peel (or other optional fruit, such as Bosc pear or Fiji apple)
- 2 small sweet potatoes peeled, cut in half and then into quarters
- ½ cup pitted prunes cut into halves
- 2 teaspoons lemon or lime juice
Instructions
- Toss the meat with salt and pepper. Heat the oil in a Dutch oven or tagine (if your tagine is stove-top approved) over medium-high heat; add the meat and cook, stirring the meat around until lightly browned; add the onion and garlic. Continue to cook, stirring, until the onion is soft, about 3 - 5 minutes. Sprinkle the spices over, and stir in well. Add the tomatoes and stock; bring to a simmer. Lower the heat to just a simmer, cover, and cook for ½ hour.
- While the meat is cooking, prepare the other ingredients. After ½ hour, remove the top and add the quince, sweet potato, and prunes. Cover and cook for ½ hour more, or until fork-tender, stirring occasionally. Stir in the lemon or lime juice. Taste and adjust for seasonings. Serve in warmed bowls. We served some Naan bread on the side.
Nutrition
Serving: 1gSodium: 661mgFiber: 6gCholesterol: 95mgCalories: 382kcalPolyunsaturated Fat: 7gSaturated Fat: 2gFat: 11gProtein: 28gCarbohydrates: 47g
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