Veal Tajine with Pumpkin

Peel and cut the butternut. Chop the onion. Peel the garlic cloves. Set aside.

Heat the oil in a sauté pan. Roast the veal cubes with salt until golden on each side.

Set aside on a plate. Stir fry the onion in the cocotte.

Add the garlic cloves cut in halves. Cook for 2 minutes.

Add 1 tbsp raz el hanout and a bit of water. Mix gently.

Add the veal cubes and the juice that you may have in the plate. Add curcuma, ginger and coriander to taste. Add salt and pepper.

Finally cover with water and add 1 tbsp honey.

Lower the heat.

Let cook slowly for 30 minutes with lid.

Add the butternut cubes and the prunes.

Let cook slowly again for 1 hour and a half with lid.

Mix gently during cooking and adjust seasoning.

Heat a bit of olive oil in a small frying pan.

Add the chick peas and 1/2 tsp ground cumin. Cook at medium heat for 3-4 minutes.

Check seasoning again before serving.

If your sauce is too liquid, cook 10 minutes without lid.

Serve your tajine with the chick peas.