Tajine with prunes, carrots, peas and onions

1. Peel and chop the onions and the carrots. Heat the oil in a pot and brown the turkey fillets.

2. Replace the meat with the onions and carrots. Fry them for 5 minutes without letting them brown. Add the tumeric, put the meat in and add salt and pepper. Pour the stock in pot, add the cinnamon and leave to cook over moderate heat for 1 hour.

3. Add the prunes, the peas and the chopped cilantro. Then cook for 30 minutes.

4. Serve hot and complement with semolina.

Photo credit : Sucré Salé