Khashlama Veal and Sour Plum Stew

Ingredients

• 2 lb. boneless veal shoulder, trimmed and cut into 2″ pieces
• Kosher salt and freshly ground black pepper, to taste
• 1⁄4 cup olive oil
• 4 cloves garlic, finely chopped
• 1 large yellow onion, thinly sliced
• 1 small red Holland chile, stemmed, seeded, and finely chopped
• 1⁄4 cup tomato paste
• 1 tsp. ground allspice
• 1⁄2 tsp. hot paprika
• 12 Chinese jarred pickled plums, rinsed and drained
• 3 cups chicken stock
• 1⁄3 cup finely chopped cilantro
• 1⁄4 cup finely chopped mint
• 1⁄4 cup finely chopped scallions
• 2 tbsp. finely chopped tarragon
• Country bread, for serving

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