Family Best Time >> Food

All in the kitchen:Cyril Lignac invites you to escape with his striking veal stew with spices

GENERAL INFORMATION

Preparation time:20 minutes
Cooking time:30 minutes
Recipe for 4 people

INGREDIENTS

  • 700g minced veal
  • 1 onion, peeled and chopped
  • 3 cloves of garlic, peeled and minced
  • 1 eggplant, washed and cut into 0.5cm cubes
  • 100g mix of crushed pistachios and toasted pine nuts
  • 1 tbsp. coffee cumin seeds or powder
  • 1 tbsp. paprika
  • 1 tbsp. teaspoon turmeric powder
  • 1 tbsp. coffee harissa
  • 200g reduced tomato sauce
  • 150g tahine paste
  • 50g lemon juice
  • 100g of water
  • Olive oil
  • Fine salt

PREPARATION

  • In the casserole dish, pour a dash of olive oil then the onion, let it sweat until slightly browned, add the pistachio-pine nut mixture, the spices, the garlic then the aubergines and finish with the meat. Let the cooking juices evaporate. Add the tomato sauce and simmer.
  • In a bowl, mix the tahine paste with the lemon juice and water. Season with salt if needed. Reserve.
  • In the plates, pour one to 2 spoonfuls of thina sauce (name of the sauce made from tahine paste), spread around the plate and pour spoonfuls of stewed veal.
  • If you wish, you can also add a spoonful of thina sauce-Greek yogurt-olive oil mixture and a few drops of fresh basil pesto to the stew.