Veal with Candied Lemons and Olives (Morocco)

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.

Preparation time 15 mins

Cooking time 45 mins

Total time 1 hr

Cooking method: traditional

Difficulty: beginner

Servings: 4

Ingredients

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

Read it online: https://glutenevasion.fr/recette/veau-aux-citrons-confits-et-olives-maroc/