Veal tagine with preserved lemons

    1 day 4 hours 35 min

    Veal is cooked with bacon, saffron, cumin seeds and preserved lemons in this Moroccan-inspired tagine. I usually serve this tagine with couscous mixed with sunflower seeds and roasted pine nuts.


    1 person made this

    Ingredients
    Serves: 5 

    • 3 large preserved lemons, quartered
    • 1kg boneless veal shoulder, cubed
    • a drizzle olive oil
    • 3 onions, finely chopped
    • 50 to 70g smoked bacon, cubed or lardons
    • a few threads of saffron
    • 1 rounded tablespoon cumin seeds
    • juice of one lemon

    Method
    Prep:20min  ›  Cook:4hr15min  ›  Extra time:1day soaking  ›  Ready in:1day5hr35min 

    1. The day before, soak the preserved lemons in a large bowl of water to remove some of the salt. Slice each wedge into 4 to 6 pieces.
    2. Preheat the oven at 140 C / Gas 1. In an ovenproof pot, brown the veal on all sides in a little olive oil. Transfer the veal into a bowl and set aside. Deglaze the pot by adding a little water and scraping any cooked bits off the bottom of the pot; pour this sauce over the veal.
    3. In the same pot, saute the onions for 5 to 6 minutes.
    4. Add the veal, onions, lardons, preserved lemons, saffron, cumin seeds and lemon juice; cover with water, place a lid on the pot and braise in preheated oven for 4 hours.
    5. After 2 hours, take the tagine out of the oven and taste the sauce. It should not be overly salty, because the sauce will reduce a little more during the next 2 hours. If in doubt, remove and reserve half the sauce with a ladle and replace with water. Return to the oven for another two hours.
    6. Last tip regarding salt: If the dish is not salty enough, remove the veal from the pot and place in a serving dish. Heat the sauce and add some of the reserved salty liquid you removed earlier. When the desired taste is reached, pour over the veal and serve.

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