Veal Tagine With Honey

Submitted by Ambervim

"This works well in a smaller tagine. Look at Moroccan cuisine in Wikipedia if you want to serve an authentic meal. The tagine itself is Berber in origin and this recipe is Moroccan."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Serves: 4

ingredients

• 14 ounces veal cutlets
• 2 red onions, sliced into rounds
• 1⁄2 teaspoon nutmeg
• 3 tablespoons honey
• 1⁄2 tablespoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon cinnamon
• 1 saffron, pistil
• 1 teaspoon coriander, chopped
• 1 tablespoon lemon juice
• 1 teaspoon ginger, ground
• 1 tablespoon olive oil
• 1 handful raisins

directions

1. Mix all except raisins and 1 tablespoon of the honey and marinade for 1 hour, minimum.
2. Put in tagine with the lid and bake for 1 hour at 360°F.
3. Soak the raisins in lukewarm water for 15 minutes. Drain, dry and mix with the honey. War over a gentle heat or in the microwave briefly.
4. Arrange raisins on top of the tagine before serving.