Veal Tagine

When holidays come along, i find myself craving real Mediterranean flavor dishes. The long braises, made with pure ingredients and love.

This is one of them.

Real ingredients and love.

That's all you need.

• 1.5 kg cubed veal

• 3 tbsp oil

• 1 large onion, finely diced

• 3 cloves garlic, minced

• 1/2 lemon, juiced

• 3 tbsp honey

• 1/2 cup cilantro, chopped

• 1 tbsp paprika

• 1 tsp ras el hanout

• 2 pinches of saffron, diluted in 1 cup warm water.

• Salt

DIRECTIONS:

1. Heat a large braiser (or large dutch oven) at medium high heat. Add oil.

2. Saute onion in oil until brown and dark bits start forming. Add garlic and saute only until fragrant.

3. Add veal cubes. Saute for a couple of minutes, then turn down the heat to low and add lemon, cilantro, paprika, ras el hanout and salt.

4. Pour your saffron infused water on your meat. Cover and let it simmer for about 2 hours, or until fork tender.

Enjoy,

Guila