Moroccan style stewed veal and cous cous

I have omitted in ingredients: A tablespoon of honey Some cherries Oil Salt Pepper Nutmeg (half a teaspoon) And most importantly, RAS AL HANOUT, the Moroccan spice mix, of which we add a teaspoon.

We start with the sofrito: The carrots in thin slices. Finely chopped onion. Half the dried apricots, add more depending on the amount of meat. The leek finely chopped. Salt. Sauté everything and when it is soft add the meat in small cubes. Add cinnamon, spices, cherries and a spoonful of honey. Moisten with the two glasses or more of broth and close the pot. 10/15 minutes from steam exit. To wet with cold water to be able to open pot ⚠️Mucho carefully. When opening add the chopped cashew nuts.

Meanwhile in the Lekué we will have put the cous cous with meat or vegetable broth. 3 minutes is usually enough. Remove and mix with a little butter.

Serve with the cous cous in the middle, and the meat around it. Chopped coriander on top. And enjoy 🤗