Moroccan Veal with Citrus and Vegetables

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Moroccan Veal with Citrus and Vegetables
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
6 h. 30 min.
Preparation

Ingredients

for
4
Ingredients
3 cups Veal fillet (trimmed and diced)
¼ cup olive oil
4 shallots (peeled and halved)
2 cloves garlic (lightly crushed)
2 large carrots (peeled and sliced)
2 medium, white potatoes (peeled and diced)
2 teaspoons Ras el hanout
1 teaspoon ground Cumin
1 teaspoon ground cinnamon
½ teaspoon paprika
1 head Broccoli (prepared into small florets)
2 Oranges (halved and sliced)
1 cup Beef stock
1 tablespoon honey
How healthy are the main ingredients?
olive oilhoneygarlicshallotcarrotpotato

Preparation steps

1.
Coat the veal in half of the oil and season generously. Heat a large casserole dish over a moderate heat until hot and seal the veal in batches until golden brown in colour all over. Transfer to a slow cooker and reduce the heat under the casserole dish a little.
2.
Add the remaining oil and saute the shallot, garlic, carrot and potato for a few minutes. Add the ground spices, stir well, then add the broccoli, orange, stock and honey.
3.
Pour everything from the casserole dish into the slow cooker and cover with a lid. Cook on a medium setting for 6 hours until the veal is tender and cooked. Adjust the seasoning to taste before spooning into serving tajines.