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Moroccan Veal Stew
1 1/2 pounds (750 g) eggplant, cut into 1-inch (2.5 cm) cubes
1 1/4 taspoon salt
1 1/2 pounds (750 g) veal stew meat
1/2 teaspoon pepper
1 1/2 tablespoons flour
6 tablespoons olive oil
1 onion, quartered and sliced
1/2 cup toasted pine nuts
1 cup dark raisins
1 teaspoon curry powder
1 cup white wine
5 cups Chicken Stock
2 tablespoons chopped fresh Italian parsley
4 cups hot cooked white rice
or Rice Pilaf with Lemon Zest
Serves 4 to 5
Put the eggplant into a colander, sprinkle with 1 teaspoon of the salt, cover with a dish, put a heavy weight on top and let drain for 15 minutes. Remove from the colander and pat dry.
Season the meat with 1/4 teaspoon of the salt and the pepper. Place the flour in a bowl, add the meat and toss until well coated, shaking off the excess.
Heat 2 tablespoons of the oil in a large high-sided fry pan set on medium-high heat, until sizzling, about 2 minutes. Add the meat and brown on all sides, about 3 minutes. Transfer to a bowl.
Add 2 tablespoons of the oil to the drippings left in the pan and heat over high heat until smoking. Add the dried eggplant, reduce the heat to medium-high and cook on one side for 3-4 minutes, until browned. Turn and cook for 3 minutes on the other side. Remove to a bowl and set aside.
Add the remaining oil to the pan and heat on medium-high heat. Cook for the onion and garlic in the pan until soft, about 3 minutes. Add the pine nuts, raisins and curry powder and cook for 4 minutes. Add the browned meat, along with any juices that have accumulated, and cook for 1 minute. Add the wine and boil until it has reduced by half, about 4 minutes. Stir in the chicken stock and parsley and bring to a boil, about 4 minutes. Cover the pan with the lid slightly ajar, reduce the heat and simmer for 1 hour. Add the browned eggplant and cook for 30 minutes longer without the lid.
Serve the stew with the rice on the side.
©2015 Nick Stellino Productions