Marquit Quastal

Directions

1. 1
   Fry the onion in the butter or oil until it begins to color.
2. 2
   Add the garlic and meat and turn to brown it all over.
3. 3
   Add salt and pepper, ginger, and cinnamon.
4. 4
   Cover with water and simmer, covered, for 1 1/2 hours, or until the meat is very tender, adding water to keep it only just covered and letting it reduce towards the end so that the sauce is rich and unctuous.
5. 5
   To peel the fresh chestnuts, make a slit on one side with a sharp, pointed knife and cook under the broiler, turning them over once, until they are browned and the skins come off easily.
6. 6
   Peel them when cool enough to handle but still hot.
7. 7
   Fifteen minutes before the end of cooking, add them to the meat and stir in the honey if using.
8. 8
   If using frozen chestnuts, defrost them thoroughly before putting them into the stew, and simmer 10 minutes.
9. 9
   Serve hot.
10. 10
    For a tagine with chickpeas, raisins, and chestnuts, add 1 cup cooked canned chickpeas and 2 tablespoons raisins at the same time as the chestnuts.
11. 11
    You could also add 1 tablespoon rose water.