Veal Tagine With Honey

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: 1 hr 10 mins
• 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.