This can be made on the stove in a few hours, or on a plata or in a slow cooker for Shabbat lunch.
- Cook Time
- Prep Time
- 1 1/2 pounds veal shoulder (with or without bone), trimmed of visible fat
- 3 large potatoes, cut into chunks
- 1 large onion, sliced
- 3 carrots, sliced
- 4-6 cloves garlic
- 2 14 oz cans diced tomatoes
- 2 tomato cans of water
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 teaspoon cinnamon
- salt to taste
- 1 cup frozen peas (optional)
Put all ingredients in a 5 quart pot and bring to a boil. Turn down to simmer and leave for two to three hours. Adjust seasonings and serve with couscous or rice.
To make this on a plata for Shabbat, let simmer for one hour and then move to plata right before Shabbat.
To make in a slow cooker, cook on high for four hours and then turn down to low until Shabbat lunch.