Veal with preserved lemons and olives is a signature dish of Moroccan cuisine. This fragrant dish, simmered with warm spices and typical Maghreb ingredients, highlights the veal and the intense flavor of preserved lemons. Perfect for a convivial meal, it is naturally gluten-free and is ideally served with rice to soak up the sauce.

Veal with Preserved 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 Special regime:

Suitable for gluten-free use

Cooking method: Traditional

Ingredients

Servings

• 600g of veal ( shoulder or stewing cuts)

• 2 preserved lemons, cut into quarters

• 100g of pitted green olives

• 2 sliced ​​onions

• 3 cloves of garlic, chopped

• 2 tablespoons of olive oil

• 1 tsp ground ginger

• 1 tsp turmeric

• 1 teaspoon of cinnamon

• 1 bunch of fresh coriander

• 250 ml of chicken stock (gluten-free)

Preparation

1. Prepare the ingredients: Cut the veal into even 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. Mix to coat the onions and release the aromas.
3. Sear the veal: Add the pieces of veal to the casserole dish and brown them for a few minutes.
4. Add the liquids: Pour in the chicken stock and bring to a boil. Reduce the heat, cover, and simmer gently for 30 minutes.
5. Add the preserved lemons and olives to the casserole dish. Mix well and continue cooking for 15 minutes.
6. To serve: Sprinkle with fresh coriander or parsley before serving. This dish pairs very well with rice or quinoa.

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

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