Veal Tagine

1: Heat a large braiser (or large dutch oven) at medium high heat. Add oil.

2: Saute onion in oil until brown and dark bits start forming. Add garlic and saute only until fragrant.

3: Add veal cubes. Saute for a couple of minutes, then turn down the heat to low and add lemon, cilantro, paprika, ras el hanout, and salt.

4: Pour your saffron infused water on your meat. Cover and let it simmer for about 2 hours, or until fork tender.