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This beautiful tagine is such a comforting dish with its sweet notes from the squash and the cardamom. It will make you travel to the East in no time! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 kilogram of cubed veal
1 onion, thinly sliced
1 medium butternut squash, peeled and diced
1 cup dried prunes
1 teaspoon of turmeric
2 cardamom pods
2 cups Manischewitz Chicken Broth or other chicken stock or water
1 tablespoon Gefen Extra-Virgin Olive Oil
Haddar Kosher Salt and pepper to taste
Crush with a mortar and pestle the cardamom pods and release the small seeds.
Reserve.
In a large saucepan or a tajine, pour a drizzle of olive oil over medium heat.
Add the veal cubes and the minced onion and sauté until golden.
Add prunes, squash, cardamom seeds, turmeric.
Season with salt and pepper and cook for about five minutes.
Add the broth, close the lid of the pot and simmer over low heat until the veal is very tender and the sauce thickens.
Serve very warm with couscous!
Photography and styling by Jennifer E. (Bitton) Chetrit
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