Veal with candied lemons and olives is a flagship recipe of Moroccan cuisine. This fragrant dish, simmered with hot spices and typical Maghreb ingredients, highlights the veal and the intensity of the candied lemons. Perfect for a convivial meal, it is naturally gluten-free and is ideally accompanied by rice to enjoy the sauce.

Veal with Candied Lemons and Olives (Morocco)

Morocco

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Preparation time 15 mins Cooking time 45 mins Total time 1 hr

Difficulty: Beginner Servings: 4

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• 600 g of veal (shoulder or simmering pieces)

• 2 candied lemons, cut into quarters

• 100 g pitted green olives

• 2 sliced ​​onions

• 3 cloves of garlic, chopped

• 2 tbsp olive oil

• 1 tsp ground ginger

• 1 tsp turmeric

• 1 tsp cinnamon

• 1 bunch of fresh coriander

• 250 ml chicken stock (gluten-free)

Preparation

1. Prepare the ingredients: Cut the veal into regular pieces. Heat the olive oil in a casserole dish and sauté the onions and garlic until translucent.
2. Add the spices: Add the ginger, turmeric and cinnamon. Toss to coat the onions and release the flavors.
3. Sear the veal: Add the pieces of veal to the casserole and brown them for a few minutes until they are golden.
4. Add the liquids: Pour in the chicken stock and bring to the boil. Reduce the heat, cover and simmer over low heat for 30 minutes.
5. Incorporate the candied lemons and olives: Add the candied lemons and olives to the casserole dish. Mix well and continue cooking for 15 minutes.
6. Serve: Sprinkle with fresh coriander or parsley before serving. This dish goes very well with rice or quinoa.

Keywords: Moroccan veal recipe, gluten-free veal recipe, veal recipe with candied lemon, veal recipe with olives

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