Ingredients for 4 servings
- 1 kg (2.2 lb) veal breast
- 500 g (17.75 oz) onions
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1 teaspoon curry
- 3 tablespoons honey
- 3 tablespoons olive oil
- salt and pepper.
Recipe: Tajine of veal onions honey and curry
Prep
10 min
Cook
40 min
Total
50 min
Servings
4 serv.
Veal tajine is braised veal with melting onions, honey and warm spices (curry, cinnamon, ginger). The meat cooks 40 minutes on low heat in a covered pot. Plan 1 kg of veal breast for four servings. Onions become candied, sauce reduces slightly at the end. Serve with white rice or couscous.
Step-by-step directions
1 Slice the onions. Salt the pieces of veal.
2/ In your pot heat the oil and place the meat, let it brown well on each side 4 to 5 minutes.
3/ Then add the onions, spices and honey, stir well and let cook for 5 minutes.
4/ Deglaze by pouring lukewarm water halfway up, salt and pepper. Let simmer covered over low heat for 40 minutes.
5/ Uncover at the end of cooking and let cook for another 5 minutes the sauce will reduce slightly.
Bon appétit!!!
Chef Patrick's Comment
A simple Tajine recipe, personally I like it half and half for the meats, half in cut breast (for the taste) and half in veal shoulder (for the quality of the meat).
Frequently asked questions
Can I replace ginger with cumin?
Yes, but the flavor shifts. Ginger adds freshness, cumin brings earthy bitterness. If you like that note, use half a teaspoon of cumin. Add gradually during cooking so you can adjust to taste.
How long does veal tajine keep in the fridge?
Three days maximum in an airtight container. Meat stays tender. You can also freeze for up to four weeks. Thaw overnight in the fridge, then reheat on low heat for 20 minutes with a splash of water.
How do I avoid a watery sauce at the end?
Uncover the pot for the last 5 minutes, that's crucial. Sauce should reduce slightly and coat the meat. If it stays too thin, simmer uncovered a bit longer. Don't overdo it though; sauce thickens as it cools.
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