Veal tajine with apples and prunes
For 3 persons
- 600 g / 1 ¼ lb fillet of veal cut into cubes
- 3 Braeburn apples
- 1 tsp cinnamon
- 1 large onion sliced in rings
- 3 tbsp honey
- 150 g / 5 ¼ oz pitted prunes
- 3 tbsp olive oil
- 3 tbsp pine nuts
- tbsp butter
- 1 tbsp fresh, chopped ginger
- salt and pepper
Into the tajine dish, put the veal, onion, olive oil, ginger and cinnamon. Season with salt and pepper and cover with water. Place in a low oven and leave to simmer for 1½hrs. Without peeling, cut the apples into quarters and remove the core, then dice. Melt the butter in a heavy pan and brown the diced apple. Put to one side. Once the meat has cooked for 1½ hours, remove the cover from the tajine dish and add the diced, browned apple, the halved prunes, the pine nuts and the honey. Replace the cover and leave to simmer for a further 15 mins. Serve straight from the tajine
dish while still very hot.
