Veal tagine with apricots and almonds subtly combines sweet and savory flavors. You'll find tender veal, soft apricots, and crunchy toasted almonds, all enhanced by a blend of oriental spices. It's simple and delicious. Discover how to easily prepare this flavorful and comforting dish.
Thinly slice the onions and mince the garlic. Soak the dried apricots in warm water for 10-15 minutes to rehydrate them.
In a large casserole dish or tagine, heat the olive oil over medium heat. Add the veal pieces and brown them on all sides. Remove them and set aside.
In the same pot, add the onions and garlic. Sauté them until translucent. Then add the spices (turmeric, ginger, cumin, cinnamon, saffron) and mix well
Return the veal pieces to the pot with the onions and spices. Add the vegetables. Pour in the stock or water until the meat is covered. Cover and simmer over low heat for about 1 hour and 30 minutes, stirring occasionally.
After 1 hour and 30 minutes of cooking, add the rehydrated apricots and honey. Mix well and continue cooking over low heat for another 30 minutes.
Meanwhile, toast the almonds in a dry pan until lightly golden.
Once the meat is very tender, remove from the heat and garnish with fresh parsley. Sprinkle with toasted almonds before serving.
This tagine pairs perfectly with rice, quinoa or cornmeal (polenta)