Tajine of Veal, Moroccan Style
Yield: 6 servings
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
- 750 g (1 1/2 lb) Quebec Veal cubes
- 375 ml (1 1/2 cups) prunes
- 375 ml (1 1/2 cups) dried apricots
- 375 ml (1 1/2 cups) hot black tea
- 45 ml (3 tbsp) olive oil
- 2 medium onions, chopped
- 2 cloves of garlic, chopped
- 1 cinnamon stick
- 15 ml (1 tbsp) fresh ginger, grated
- 1 large pinch of saffron
- 250 ml (1 cup) chicken stock
- 180 ml (3/4 cup) almonds, chopped
- Salt and freshly ground pepper to taste
- Soak the prunes in the tea for 30 minutes. Drain and reserve the tea.
- In a large casserole, brown half the veal cubes in 15 ml (1 tbsp) of oil at medium-high heat until the veal is well browned. Season with salt and pepper. Remove browned veal to a bowl and continue cooking the remaining veal cubes. Deglaze with tea and let reduce.
- Add 15 ml (1 tsp) oil to casserole and sauté the onions and garlic stirring continuously for 5 minutes.
- Add the cinnamon sticks, ginger and saffron and toss the veal cubes back into the casserole. Season with salt and pepper. Add chicken stock. Cover and cook for 45 minutes.
- Uncover and cook for an additional 30 minutes.
- In the meantime, roast the almonds to a dry, hot skillet.
- Add the prunes, apricots and almonds to the casserole and simmer for 10 minutes.
- In a hot, dry frying pan, grill the sesame seeds 1 minute stirring to ensure they don’t burn. Sprinkle the grilled sesame seeds on the meat.
- Serve with herbed couscous.