Moroccan Meat Casserole

Moroccan Meat Casserole

Ingredients

• Kilogram of cut meat.
• Onion cut into strips.
• Two tomatoes.
• A piece of garlic.
• Five sheets of laurel paper.
• Three tablespoons of vegetable oil.
• Five tablespoons of olive oil.
• Two hundred grams of carrots. One hundred grams of peas.
• Two pieces of potato.
• A cup of finely chopped coriander.
• 1 teaspoon ground ginger.
• A quarter teaspoon of saffron.
  *Salt, to taste.
• The container to cook the tinder.
  How to prepare.
  Wash the meat pieces with cold water until the red blood is removed.
  Wash the vegetables mentioned on the vegetable chopping board and cut the carrots into cubes, and the potatoes after peeling are sliced, and the tomatoes into slices also circular. Place the pieces of meat in the oven on medium heat with a little salt and bay leaves. Pour the water over the meat so that the pieces are simply immersed, cover the casserole, and leave for a quarter of an hour. Add onion slices, potato slices, tomato slices, carrots, basil, vegetable oil, olive oil, ginger, saffron, garlic, chopped coriander and a little water, and leave for two hours. Serves as much as the food