STEWED VEAL POTATOES AND CHICKPEAS

0
24
INGREDIENTS:
700-800 grams of veal
4-5 table spoons of olive oil
1 Onion
2 Cloves of Garlic
2 Carrots
About ½ cup of Celery, head cut cubes
1 cup of Tomato Juice
1 can of Chickpeas, 300 gram
950 grams of Potatoes
Thyme, Parsley, Pepper and Salt.
Cut the Meat into equal cubes, about 5*5 centimetres, place 3 table spoons of Olive oil in a large frying pan and fry the Meat to gold on all sides, then take it out. In the same pan add the remaining Olive oil and place the Crom, Carrots, Celery and a pinch of Salt, fry until they turn red and softened. Finally add the Onion and Garlic, stir for a minute place the Meat, Vegetables, and glass of Water in a comfortable container with a lid. Place the dish in the oven at 210°C and cook for 2 and half hours, then remove from the oven and add the Tomato juice, the sliced Potatoes and season with spices and salt to taste. Add water if necessary and put the dish in the oven again for 1hour. Remove again from the oven and drain the chickpeas juice, stir, cover and replace in the oven for 15-20 minutes.
Before serving, sprinkle with chopped feathers and fresh onions.
BY: UMMU KHULTHUM ABDULKADIR

Related Articles