Moroccan Spiced Veal
Embark on a culinary journey with this Moroccan Spiced Veal, a hearty and aromatic dish that combines tender veal with an exotic blend of warm spices like cumin, cinnamon, and turmeric. Simmered to perfection in a rich, flavorful sauce made with crushed tomatoes, sweet honey, and dried apricots, this recipe delivers a harmonious balance of savory and subtly sweet tastes. Garnished with toasted almonds and fresh parsley, this dish is as visually stunning as it is delectable. Perfectly paired with fluffy couscous, steamed rice, or crusty bread, this North African-inspired recipe will elevate your dinner table with its bold flavors and comforting textures. Ideal for a cozy family dinner or an impressive meal for guests, this Moroccan Spiced Veal is a celebration of global cuisine right in your kitchen.
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Recipe Information
Ingredients
- 1.5 pounds veal shoulder or veal shanks
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground paprika
- 0.5 teaspoons ground turmeric
- 1 teaspoon ground ginger
- 0.25 teaspoons cayenne pepper (optional, for heat)
- 1 cup crushed tomatoes
- 1 cup chicken or beef broth
- 1 tablespoon honey
- 0.5 cup dried apricots, chopped
- 0.25 cup slivered almonds, toasted
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Season the veal with salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Sear the veal pieces until browned on all sides, about 2-3 minutes per side. Remove the veal and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, ground paprika, ground turmeric, ground ginger, and cayenne pepper if using. Cook for 1 minute until fragrant.
Add the crushed tomatoes, chicken or beef broth, and honey. Stir to combine, then return the veal to the skillet, ensuring the meat is partially submerged in the sauce.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally, until the veal is tender.
After 1 hour, add the chopped dried apricots to the skillet. Cook for an additional 15-20 minutes, uncovered, to allow the sauce to thicken and the flavors to meld.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish with toasted almonds and fresh chopped parsley before serving.
Serve hot with couscous, rice, or crusty bread to soak up the sauce. Enjoy!
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 825 mg | 36% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 20.2 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1128 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
