Veal tajine with dates and almonds
Veal tajine with dates and almonds

Preparation time 20 minutes

Total time: 2 hours 35 minutes

Serves 4

Ingredients

  1. 1 kg (2.2 lb) veal cubes
  2. 45 ml (3 tbsp) olive oil
  3. 2 onions, thinly sliced
  4. 4 garlic cloves, chopped
  5. 15 ml (1 tbsp) ground ginger
  6. 5 ml (1 tsp) turmeric
  7. 5 ml (1 tsp) ground cumin
  8. 1 pinch saffron
  9. 30 ml (2 tbsp) tomato paste
  10. 625 ml (2 1/2 cups) chicken broth
  11. 225 g (1/2 lb) small Nantes carrots
  12. 3 white flesh potatoes, unpeeled, cubed
  13. 85 g (1/2 cup) Medjool dates, pitted and halved
  14. 45 g (1/4 cup) roasted almonds
  15. 30 ml (2 tbsp) honey

Directions

  1. With the rack in the lowest position, preheat the oven to 350°F (180°C).
  2. In a large skillet over medium-high heat, brown half of the meat at a time in 2 tbsp (30 ml) of the oil. Season with salt and pepper. Transfer the meat to a tajine or Dutch oven.
  3. In the same skillet over medium heat, soften the onions and garlic in the remaining oil. Add the spices and tomato paste. Continue to cook for 1 minute while stirring. Add the broth. Bring to a boil. Season with salt and pepper.
  4. Transfer the broth mixture to the cooking dish with the meat. Mix well. Add the carrots. Cover and bake in the oven for 1 hour.
  5. Remove the cooking dish from the oven. Add the potatoes, dates, almonds and honey (see Chef’s tip). Mix well. Cover and continue to bake for 1 hour or until the meat is fork-tender. Adjust the seasoning.
  6. Divide the stew among four shallow dishes. Serve immediately.

The potatoes are added halfway through so they won’t overcook.

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