North Africanpork-freebeef-freelamb-freevia groq
Veal Tagine with Algerian Spices
A classic North African dish made with tender veal and a blend of aromatic spices, slow-cooked in a clay pot.
⏱110 min🍽4 servings📊medium
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Ingredients
- ●1 pound Veal shouldercut into 2-inch pieces
- ●2 tablespoons Nourishing oil (olive oil)for browning the veal
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1 teaspoon Algerian spices (cumin, coriander, cinnamon, ginger)ground
- ●1/2 teaspoon Saltto taste
- ●1/4 teaspoon Black pepperto taste
- ●2 tablespoons Lemon juicefreshly squeezed
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Instructions
- 1
Heat oil in the bottom of a clay tagine or Dutch oven over medium-high heat.
- 2
Brown the veal pieces in batches, then set aside.
- 3
Reduce heat to medium, add more oil if needed, and sauté the onion until softened (5 minutes).
- 4
Add garlic, spices, salt, and pepper, and stir for 1 minute.
- 5
Add the browned veal back in, along with any accumulated juices.
- 6
Pour in lemon juice and stir to coat the veal evenly.
- 7
Cover the tagine and simmer on low heat for 1 1/2 hours, or until the veal is tender.
- 8
Stir occasionally to prevent sticking and promote even cooking.
- 9
Serve hot, garnished with fresh herbs (optional).