Tagine with quinces
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Ingredients:
* 1kg veal
* 2 big onions
* 1/4 glass oil
* salt
* 1/2 teaspoon pepper
* 1/2 teaspoon ginger
* some saffron
* some saffron pistils
* 4 crushed garlic cloves
* water
* 500g quinces
* 2 tablespoons castor sugar
* 1/2 teaspoon cinnamon
Decoration:
* a few blanched, fried and crushed almonds
Preparation:
In saucepan seal meat in oil then salt and add chopped onions. Incorporate spices and garlic, stir, once meat is brown, pour water to the height of meat, Cook over moderate heat for about 40min, Try to keep some sauce for presentation.
Wash, peel quinces, cut into equal quarters then put them into saucepan. Poach simply in water and drain, To preserve, keep saucepan over low heat and add sugar and cinnamon, stirring from time to time, After 15 min remove from heat, serve tagine garnished with preserved quinces and crushed almonds.
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