How to make
Heat the oil and braise the veal meat that has been chopped into cubes. Once they crisp, take them out and put the onions in their place, and after 1 to 2 min. add the spices.
Braise until softened and add the finely chopped tomatoes. Cook until the juice from the tomatoes evaporates.
Transfer the meat and onions into a tajine, add the round slices of carrots and prunes. Pour in 2 cups (500 mL) boiling water, crumble the veal broth in.
Stir well and bake about 60 min. at 360°F (180° C). Remove the lid and bake another 15 to 20 min. Series the dish with boiled or sauteed rice.
