Tajine Veal Tajine with prunes and apples




20 min.

cooking time

3 hr.
  • Add the veal, onions, olive oil, ginger and cinnamon to the Tajine pot. Then add salt and pepper and cover with water. Simmer for 1.5 hours in the oven at a low temperature.
  • Cut the apples into quarters, core and cut unpeeled into small pieces. Melt the butter in a cast iron frying pan and sear the apple pieces. Set the golden brown apples aside.
  • After cooking for 1.5 hours, open the Tajine pot and add the apples seared in the butter, the halved prunes with the pine nuts and the honey. Cover and simmer for a further 15 minutes.
  • Serve very hot in the Tajine pot.

600 g fish fillets, cut into cubes

Salt, pepper

3 apples (Braeburn)

1 tsp. cinnamon

1 large onion, cut into rings

3 tbsp. honey

150 g pitted prunes

3 tbsp. olive oil

3 tbsp. pine nuts

1 walnut-sized piece of butter

1 tbsp. fresh ginger, chopped