Tajine of Veal, Moroccan Style


  • 750 g (1 2/3 lb) Quebec Veal cubes
  • 375 ml (1 1/2 cups) prunes
  • 375 ml (1 1/2 cups) hot black tea
  • 45 ml (3 tbsp) olive oil
  • Salt and pepper to taste
  • 2 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
  • 375 ml (1 1/2 cups) dried apricots



  1. Place the prunes in a large bowl, then cover with black tea. Soak the prunes in the tea for 30 minutes. Drain and reserve the tea.
  2. In a large saucepan, heat 15 ml (1 tbsp)  oil over medium-high heat. Brown half the veal cubes until browed on all sides. Season with salt and pepper. Set cubes aside on a plate. Repeat with 15 ml (1 tbsp) oil and remaining veal cubes.
  3. Deglaze with the reserved black tea, scraping the bottom of the pan with a wooden spoon to loosen the cooking juices. Allow to reduce.
  4. Add onions, garlic and remaining oil. Continue cooking for 5 minutes, stirring regularly.
  5. Add cinnamon stick, ginger and saffron.  Return the veal cubes to the pan. Season with salt and pepper and stir. Pour in chicken stock. Cover and cook for 45 minutes.
  6. Remove the lid and cook for a further 30 minutes.
  7. Meanwhile, dry-roast the almonds in a hot frying pan.
  8. Add the prunes, apricots and almonds to the pan. Leave to simmer for 10 minutes.
  9. Serve with herb couscous.