New recipes

Veal tagine with preserved lemons recipe

Veal tagine with preserved lemons recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Braised beef

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

IngredientsServes: 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

MethodPrep: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.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)