Veal tagine with quince

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Veal tagine with quince

Veal tagine with quince

Number of people

800 g veal in large cubes

4 sprigs of basil

1 orange

2 onions

1 onion sachet

2 fresh ginger

2 cloves of garlic

4 quinces

1 tablespoon honey

1 spoonful of cumin powder

1/2 lemon



2 tablespoons of oil

Fresh coriander

Preparation: 30 min
Cooking time: 40 min
Step 1
The day before:
Step 2
Chop the onions, basil, garlic and ginger. Grate the orange zest, squeeze the orange and lemon.
Step 3
Put the meat in a bowl, add the minced meat, orange zest, cumin, a pinch of salt, a little pepper and citrus juice. Mix, then marinate in a cool place for 12 hours.
Step 4
The next day:
Step 5
Drain the meat and collect the juice.
Step 6
In a skillet heat the oil, then sauté the meat with the minced meat over high heat for 10 minutes. Peel the quinces, cut them into quarters and remove the heart. Add them to the meat. Heat the marinade juice with 15 cl of water, add the honey and onion soup sachet, pour the sauce into the skillet, cover and simmer over medium heat for about 30 minutes. Quince must be tender. Serve with a few sprigs of fresh coriander.
Author's note
You can add some of the following spices to the marinade: coriander powder, ginger powder

I add my grain of salt

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