Veal tagine with apricots
Veal simmered with cinnamon, dried apricots and almonds.
Active time35 min
Cooking2 h
Total2 h 30 min
Add to my week
Loading your week…
Ingredients
- 150 g onions
- 800 g veal shoulder
- 150 g dried apricots
- 50 g almonds
- 1 stick of cinnamon stick
- 600 ml water
- 25 ml olive oil
Preparation
Cut the veal into cubes measuring 4 centimetres. Peel and finely slice the onion. Heat the oil in a casserole dish, brown the veal for 8 minutes, then add the onion and cook for 5 minutes.
150 g onions800 g veal shoulder25 ml olive oil- knife
- casserole dish
Add the cinnamon and the 600 ml of water. Cover and simmer over a low heat for 1 hour 30 minutes, until the meat starts to become tender.
1 stick of cinnamon stick600 ml water- casserole dish
Add the apricots and almonds. Cook for a further 15 minutes, until the meat is tender. Remove the cinnamon and serve.
150 g dried apricots50 g almonds- casserole dish
Allergens
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration