Veal with Preserved Lemons and Olives (Morocco)

Veal with preserved lemons and olives is a modern Moroccan dish. Veal , while consumed in Morocco, is considered a lighter alternative. It's increasingly found in urban homes because it cooks faster and is less fatty than lamb, but if you ask a Moroccan grandmother about the "real" traditional dish with preserved lemons, she'll almost always mention chicken . But this is a fragrant dish, simmered with warm spices and typical Maghreb ingredients, which highlights the veal and especially the preserved lemons. Perfect for a convivial meal, it's naturally gluten-free and is ideally served with rice to soak up the sauce.

Preparation time: 15 minutes

Cooking time 45 minutes

Total time 1 hr

Cooking method: Traditional

Difficulty: Beginner

Servings: 4

Special diet: suitable for gluten-free diet

Ingredients

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 of 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.

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