Veal tagine with prunes
Veal simmered with prunes and cinnamon, garnished with almonds and sesame seeds.
Active time30 min
Cooking1 h 45 min
Total2 h
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Ingredients
- 200 g onions
- 900 g veal shoulder
- 60 g almonds
- 2 g cinnamon stick
- 500 ml poultry stock
- 25 g sesame seeds
- 30 ml olive oil
- 200 g pitted prunes
Preparation
Cut the veal into cubes measuring 4 centimetres. Peel and finely slice the onions.
200 g onions900 g veal shoulder- knife
- chopping board
Heat the oil in a casserole dish. Brown the veal for about 8 minutes, then add the onions and cook for 2 minutes. Add the cinnamon and stock, cover and cook at a gentle simmer for 1 hour 30 minutes. Add the prunes for the final 20 minutes. Cook for longer if the veal is not tender.
2 g cinnamon stick500 ml poultry stock30 ml olive oil200 g pitted prunes- casserole dish
While the tagine cooks, toast the almonds for 2 to 3 minutes in a dry frying pan, then set aside. Toast the sesame seeds for one minute. Remove the cinnamon and sprinkle the tagine with the almonds and sesame seeds just before serving.
60 g almonds25 g sesame seeds- frying pan
Allergens
- Celery
- Tree nuts
- Sesame
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