Veal Tajine with Green Peas and Artichoke Hearts | Quebec veal

Ingredients

• 800 g (approximately 1 3/4 lb) Quebec Veal shoulder roast, cut into cubes
• 60 ml (1/4 cup) vegetable oil
• 2 medium onions, chopped
• 3 garlic cloves, chopped
• 2.5 ml (1/2 tsp) ground ginger
• 5 ml (1 tsp) turmeric
• Salt and pepper to taste
• 1 liter (4 cups) water
• 650 g (approximately 1 1/2 lb) fresh or frozen green peas
• 1 tomato, quartered
• 5 coriander stems, tied
• 8 artichoke hearts, fresh or frozen, halved