Veal Tagine With Sweet Potato Recipes

VEAL TAGINE WITH SWEET POTATO

Veal Tagine With Sweet Potato image

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.

Provided by Ambervim

Categories Moroccan

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

12 ounces veal
12 purple olives (Calamata will do)
1 onion, finely chopped
1/2 teaspoon salt
1/4 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)

Steps:

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

Nutrition Facts : Calories 216.9, Fat 10.8, SaturatedFat 3.1, Cholesterol 70.4, Sodium 479, Carbohydrate 12.1, Fiber 2.5, Sugar 3.5, Protein 17.9

SWEET POTATO TAGINE

Sweet Potato Tagine image

Make and share this Sweet Potato Tagine recipe from Food.com.

Provided by English_Rose

Categories Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 onion, thickly sliced
2 garlic cloves, finely chopped
1 teaspoon ras el hanout spice mix
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
2 1/2 lbs sweet potatoes, peeled and cut into large chunks
1 (14 ounce) can chopped tomatoes
2 tablespoons honey
1/2 teaspoon saffron
7/8 cup water
1 1/2 ounces preserved lemons, finely chopped (optional)
4 1/2 ounces dried apricots, halved
4 ounces green olives, stones removed
1 1/2 ounces whole almonds
2 ounces cilantro

Steps:

Heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes.
Add all of the spices and fry for one minute.
Add the sweet potatoes and stir well.
Add all the remaining ingredients, except the cilantro, stir well and bring the mixture to a simmer.
Chop the cilantro stalks, reserving the leaves for later, and add the stalks to the pan.
Reduce the heat, cover with a lid, and simmer for 15-20 minutes, or until the sweet potato is just tender.

Nutrition Facts : Calories 558.1, Fat 17.2, SaturatedFat 2, Sodium 615.7, Carbohydrate 98.5, Fiber 15.5, Sugar 43.1, Protein 9.8

VEAL TAGINE WITH HONEY

Veal Tagine With Honey image

This works well in a smaller tagine. 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.

Provided by Ambervim

Categories Moroccan

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

14 ounces veal cutlets
2 red onions, sliced into rounds
1/2 teaspoon nutmeg
3 tablespoons honey
1/2 tablespoon salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1 saffron, pistil
1 teaspoon coriander, chopped
1 tablespoon lemon juice
1 teaspoon ginger, ground
1 tablespoon olive oil
1 handful raisins

Steps:

Mix all except raisins and 1 tablespoon of the honey and marinade for 1 hour, minimum.
Put in tagine with the lid and bake for 1 hour at 360°F.
Soak the raisins in lukewarm water for 15 minutes. Drain, dry and mix with the honey. War over a gentle heat or in the microwave briefly.
Arrange raisins on top of the tagine before serving.

Nutrition Facts : Calories 249.2, Fat 10.3, SaturatedFat 3.4, Cholesterol 82, Sodium 957.3, Carbohydrate 19.3, Fiber 1.3, Sugar 15.6, Protein 20.1

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