I am sure that you still want dishes to simmer before is a good start to the spring and beautiful days. No no no déprimez not too much, I’m not talking about pot, or beef bourguignon, but a tagine for a trip to the country of the thousand and one nights (the dream bleuuuuu…sorry I derailed !).

So even though the meat dishes are a rarity here, the time of the weekend is often the opportunity to share a meal carné with parents or friends. And what could be more practical than a dish that we tend to forget in the pot left to simmer time to enjoy your guests ?!

I never tested the veal tagine, where we usually use lamb or poultry, but I am more than conquered, fondant to perfection, this dish was perfect (if you love salty-sweet !).

Tagine of veal with apricots and grapes

Ingredients (for 4)

  • 600 g veal (type tendron, flank…)
  • 2 onions
  • 100 g of dried apricots
  • 50 g of raisins
  • 40 cl of water
  • 2 tbsp of honey
  • 1 cinnamon stick
  • 1 c. c. of powdered ginger
  • 1 scoop of saffron or 1 tbsp of turmeric
  • 1 drizzle of olive oil
  • Salt and pepper

Description

Cut the meat into large cubes and slice the onions.

Heat a drizzle of olive oil in a shallow tagine or a casserole dish and place in it the onions and the meat. Let brown over high heat, stirring constantly for 5 minutes, then add the water, honey, cinnamon stick, saffron and ginger. Let simmer for 1h30 on low heat.

After one hour, add the raisins and the apricots and simmer again for 40 minutes. Adjust the seasoning.

Serve this tagine of veal with apricots with a good meal of couscous.

Have a good trip !

Written by Doc

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