Veal tagine with quince, honey, and carrots

Savory recipes Spring Summer Fall Winter 1+ hour Medium difficulty Cocotte en fonte

Prep time

30 minutes

Cooking time

1h05

Serves

4 people

Method

Peel and chop the onions. Peel and slice the carrots. Peel then cut the quince into 8 pieces, poach them for 5 minutes in a saucepan with the juice of half a lemon and the cinnamon stick, then drain.
Sear the veal chunks in a Dutch oven with a drizzle of olive oil, then remove and set them aside. Add the onions, garlic, honey, and "Ras El Hanout" in the Dutch oven and let brown a little, then add the veal chunks.
Add the hot stock, then stir in the cinnamon, saffron, and grated ginger. Bring to a boil and simmer for 30 minutes.
Add the carrots, quince, and half a lemon. Cook for another 30 minutes and season lightly.
Just before serving, sprinkle with some cilantro leaves and sesame seeds and season as needed.
Serve with baby potatoes or semolina.

Ingredients

800 g (28.2 oz) veal chunks
1 bunch of carrots
1 clove of garlic
3 tbsp honey
3 small onions
1 tbsp "Ras El Hanout" spice mix
1 small piece of ginger
2 g (1 tsp) saffron filaments
1 large quince
1 stick of cinnamon
1 organic lemon
A few sprigs of fresh cilantro
1 tbsp sesame seeds
Pepper and fleur de sel
30 cl (1 and 1/4 cups) veal stock

Utensil

Dutch oven

Why cook in a Dutch Oven?

Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.