“This works well in a smaller tagine. Serve it with a soft flat bread (pita would work if you are not making it). Use the bread to eat it, no utensils. Look at Moroccan cuisine in Wikipedia if you want to serve an authentic meal. The tagine itself is Berber in origin and this recipe is Moroccan.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 ounces veal
  • 12 purple olives (Calamata will do)
  • 1 onion, finely chopped
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 1 teaspoon ginger, ground
  • 1 tomatoes, diced
  • 2 teaspoons coriander, chopped
  • 1 small sweet potato, slice in 4 lengthwise
  • 1 tablespoon olive oil
  • 2 slices crystallized lemons, cut in half
  • 1 tablespoon lemon juice (or a bit more)

Directions

  1. Mix all except olive and sweet potato for about 1 hour.
  2. Put in tagine. Arrange sweet potato in a cross on top and cover with lid.
  3. Bake 1 hour at 360°F.
  4. Add the olives 10 minutes before the end of the cooking time.
  5. Finish cooking with the lid off.

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