Veal Tagine with Quinces and Almonds
This veal tagine with quinces and almonds is an iconic dish of Moroccan cuisine, often served on special occasions. The tender meat, caramelized quinces, and crunchy almonds create a harmony of sweet and savory flavors. For an authentic tagine, it is essential to use quality spices like saffron and ginger. I often get asked what the essential spices of Moroccan cuisine are: saffron, ginger, cinnamon, cumin, and paprika are must-haves. This dish warms the heart and transports you straight to Morocco.
Ingredients
- Veal shoulder800 g
- Ripe quinces2 large
- Onions2 medium
- Garlic3 cloves
- Olive oil3 tbsp
- Butter30 g
- Honey2 tbsp
- Blanched almonds100 g
- Pure saffron1 pinch
- Ground ginger1 tsp
- Cinnamon1 stick
- Fresh cilantro1 bunch
- Salt1 tsp
- Pepper1/2 tsp
Instructions
- 1
Cut the meat into large cubes. Slice the onions and chop the garlic. In a pot, heat the olive oil and butter, then brown the meat.
- 2
Add the onions and garlic, cook for 2 minutes. Stir in the ginger, saffron, cinnamon stick, salt, and pepper. Pour in 500 ml of water, cover, and simmer over low heat for 1 hour.
- 3
Meanwhile, peel the quinces, cut into quarters, and remove the core. In a pan, heat a little oil and brown the quince quarters. Add the honey and 1/2 glass of water, let caramelize for 10 minutes.
- 4
Add the caramelized quinces to the pot with the meat and cook for another 20 minutes, until the meat is tender and the quinces are soft.
- 5
Toast the almonds in a dry pan until golden. Sprinkle the tagine with toasted almonds and chopped cilantro before serving.
- 6
Serve hot with couscous or Moroccan bread.
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