The apricot and almond veal tagine subtly combines salty and sweet. You will find tender calf, soft apricots and crunchy grilled almonds, all raised by a mixture of oriental spices. It's simple and it's good. Find out how to easily prepare this tasty and friendly dish easily.
Preparation
Ingredients
Preparation
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Prepare the ingredients
Slice the onions and chop the garlic. Soak the dried apricots in warm water for 10-15 minutes to rehydrate them.
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Brown the meat
In a large casserole dish or tagine, heat the olive oil over medium heat. Add the pieces of veal and brown them on all sides. Remove them and set aside.
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Brown the onions and spices
In the same casserole dish, add the onions and garlic. Fry them until they become translucent. Then add the spices (turmeric, ginger, cumin, cinnamon, saffron) and mix well
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Add the meat and broth
Return the pieces of veal to the casserole with the onions and spices. Add the vegetables. Pour in the broth or water until it covers the meat. Cover and simmer over low heat for about 1 hour 30 minutes, stirring occasionally.
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Add the apricots and honey
After 1h30 of cooking, add the rehydrated apricots and honey. Mix well and continue cooking over low heat for another 30 minutes.
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Toast the almonds
Meanwhile, toast the almonds in a dry pan until lightly browned.
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Service
Once the meat is tender, remove from the heat and garnish with fresh parsley. Sprinkle with toasted almonds when serving.
This tagine goes perfectly with rice, quinoa or cornmeal (polenta)
