Picture this: a steaming, fragrant tagine filled with tender veal, sweet prunes, and a hint of spice, all mingling in a rich, juicy sauce that makes your mouth water just thinking about it. That’s the magic of the Original Tagine With Veal-Prunes Recipe—a dish that’s as comforting as a warm hug on a chilly evening. I still remember the first time I made it for my family; my uncle, a notorious food critic in our clan, took one bite and declared it “better than his Moroccan vacation.
What makes this recipe special? It’s easy to prepare in less than an hour, packed with flavors that kids and adults alike will love, and perfect for lunch or a cozy family dinner. If you enjoyed the Moroccan chicken tagine on our blog, you’ll enjoy this veal version—it’s just as flavorful with a unique sweetness. Ready to bring a touch of North Africa to your table? Let’s embark on this delicious adventure together!
What is Original Tagine With Veal-Prunes Recipe
Ever wondered where the name Original Tagine With Veal-Prunes Recipe comes from? I mean, who thought to toss veal and prunes into a pot and call it a day? This dish hails from the heart of Moroccan cuisine, where tagines—those iconic conical pots—turn simple ingredients into pure magic. The “original” part?
Well, let’s just say I like to think it’s because this recipe captures the soul of tradition, with prunes adding a sweet twist that’s been winning hearts for centuries. I once joked with a friend that it’s called this because it’s the way to a man’s heart through his stomach—and after one bite, he agreed! So, why not give this classic a whirl? Grab your apron, and let’s make some tagine history in your kitchen.
Why You’ll Love This Original Tagine With Veal-Prunes Recipe
This Original Tagine With Veal-Prunes Recipe is a game-changer for your dinner table, and here’s why you’ll fall head over heels for it. First, the main highlight: the melt-in-your-mouth veal paired with the sweet, sticky prunes creates a flavor explosion—savory, sweet, and just a touch spicy, all in one bite. It’s like a warm Moroccan sunset on your plate! Second, making it at home saves you a bundle—no need for a fancy restaurant when you can whip this up for a fraction of the cost, using pantry staples like cinnamon and honey.
And let’s talk about those toppings—crunchy almonds and chewy apricots add a delightful texture, while the rich sauce ties it all together with a glossy finish. If you enjoyed our Moroccan Chicken Tagine, this veal version brings a new layer of sweetness you’ll adore. Ready to savor this masterpiece? Fire up your stove and let’s get cooking!
How to Make Original Tagine With Veal-Prunes Recipe
Quick Overview
This Original Tagine With Veal-Prunes Recipe is your ticket to an easy, delicious, and satisfying meal that’ll have everyone asking for seconds. What makes it so simple? You’re just browning, simmering, and serving—no complicated steps here. The taste is out of this world—think tender veal soaked in a rich, sweet-savory sauce with a velvety texture that coats every bite. The standout? That glossy sauce, infused with cinnamon and honey, hugging the prunes and apricots for a flavor that’s pure comfort. Best of all, it takes just 45 minutes from start to finish, making it perfect for a weeknight or a special weekend feast.
Key Ingredients for Original Tagine With Veal-Prunes Recipe
Here’s everything you’ll need to bring this dish to life:
- Veal (shoulder or stew meat): 1.5 lbs, cubed
- Prunes (pitted): 1 cup
- Dried apricots: ½ cup, halved
- Almonds (slivered, toasted): ¼ cup
- Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Olive oil: 2 tbsp
- Cinnamon: 1 tsp
- Honey: 2 tbsp
- Chicken broth: 1.5 cups
- Salt and pepper: 1 tsp each
- Fresh parsley (chopped): 2 tbsp, for garnish
Step-by-Step Instructions
Follow these steps to create your Original Tagine With Veal-Prunes Recipe:
- Brown the Veal: Heat 2 tbsp olive oil in a large pot or tagine over medium heat. Add 1.5 lbs cubed veal, season with 1 tsp each salt and pepper, and brown for 5-7 minutes until golden on all sides. Remove and set aside.
- Sauté the Aromatics: In the same pot, toss in 1 chopped onion and 3 minced garlic cloves. Cook for 3-4 minutes until soft and fragrant, stirring occasionally to avoid burning.
- Add Spices and Liquids: Sprinkle in 1 tsp cinnamon, then pour in 1.5 cups chicken broth and 2 tbsp honey. Stir well, scraping up any browned bits from the pot for extra flavor.
- Simmer with Fruits: Return the veal to the pot, then add 1 cup prunes and ½ cup halved apricots. Cover and simmer on low for 30 minutes, stirring occasionally, until the veal is tender and the sauce thickens.
- Finish and Serve: Stir in ¼ cup toasted slivered almonds, then garnish with 2 tbsp chopped parsley. Serve hot, straight from the pot, with your favorite side.
What to Serve Original Tagine With Veal-Prunes Recipe With
This Original Tagine With Veal-Prunes Recipe shines even brighter with the right pairings. For a classic touch, serve it over fluffy couscous—it soaks up that rich sauce like a dream. Want something lighter? A side of steamed green beans with a squeeze of lemon adds a fresh, crisp contrast to the sweet prunes. For drinks, a glass of chilled mint tea complements the Moroccan vibe, balancing the dish’s warmth with a cool, refreshing sip. If you’re feeling festive, a light red wine like Pinot Noir pairs beautifully with the veal’s richness. These sides and drinks create a balanced, flavorful meal you’ll love.
Top Tips for Perfecting Original Tagine With Veal-Prunes Recipe
Here are five tips to make your Original Tagine With Veal-Prunes Recipe absolutely perfect:
- Choose the Right Cut: Opt for veal shoulder—it’s tender and holds up well during simmering. If veal’s unavailable, lamb works as a great substitute.
- Toast Almonds Fresh: Toast your slivered almonds in a dry pan for 2-3 minutes until golden—it brings out their nutty flavor and adds extra crunch.
- Don’t Rush the Simmer: Let the tagine simmer low and slow for the full 30 minutes; rushing can leave the veal tough and the sauce watery.
- Adjust Sweetness: Taste the sauce before serving—if it’s too sweet from the prunes, add a pinch of salt to balance the flavors.
- Avoid Overcooking the Fruits: Add prunes and apricots halfway through cooking to keep them plump, not mushy, for the best texture.
Storing and Reheating Tips
Got leftovers? Store your Original Tagine With Veal-Prunes Recipe in an airtight container in the fridge—it’ll stay fresh for up to 3 days. To freeze, let it cool completely, then transfer to a freezer-safe container; it’ll keep for 2 months. When reheating, warm it gently on the stove over low heat with a splash of broth to loosen the sauce—about 5-7 minutes. If frozen, thaw overnight in the fridge before reheating. Avoid microwaving; it can make the veal tough and the sauce uneven.
