Moroccan Veal Tagine with Honey-Glazed Prunes and Almonds

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This classic Moroccan veal tagine pairs tender slow-braised veal with sweet, honey-glazed prunes and toasted almonds. Warm cinnamon, ginger, and saffron build the aromatic base while a buttery finish rounds out the rich, gently sweet sauce. Serve it over steamed couscous for an authentic North African feast.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 27 gSugar
• 33 gProtein
• 420 mgSodium
• 880 mgPotassium
• 115 mgCalcium
• 4.5 mgIron
• 7 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the veal and marinade

• 2 lbs boneless veal shoulder, cut into 1.5-inch cubes
• 1 large yellow onion, finely grated
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp saffron threads, crumbled
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp olive oil

For the tagine base and prunes

• 2 cups warm water
• 1 cinnamon stick
• 2 strips orange peel (no white pith)
• 1 cup pitted prunes (about 8 oz)
• 1/4 cup honey
• 1 tbsp fresh orange juice
• 2 tbsp unsalted butter, cubed

For the almond garnish

• 1/2 cup blanched whole almonds
• 1 tsp olive oil
• Pinch of salt
• 2 tbsp toasted sesame seeds
• 1/4 cup chopped fresh cilantro and flat-leaf parsley

Directions

1. In a large bowl, combine the veal cubes with the grated onion, garlic, ginger, paprika, cinnamon, saffron, salt, pepper, and olive oil. Mix well, cover, and marinate in the refrigerator for at least 30 minutes (or up to 4 hours) to allow the spices to penetrate the meat.
2. Transfer the marinated veal and all its juices into a heavy-bottomed tagine or Dutch oven. Add the warm water, cinnamon stick, and orange peel strips. Bring to a gentle simmer over medium heat, cover with the conical lid, and reduce heat to low.
3. Slow-cook the veal for 75 to 85 minutes, undisturbed, until the meat is fork-tender and the sauce has reduced by about one-third. Avoid lifting the lid frequently so the steam circulates and the meat stays moist.
4. While the tagine cooks, prepare the prunes and almonds. Place the prunes in a small saucepan with the honey, orange juice, and just enough water to barely cover. Simmer over low heat for 10 minutes until the prunes are plump and glossy; set aside.
5. In a small skillet, toast the almonds with 1 tsp olive oil and a pinch of salt over medium heat, stirring often, for 4 to 5 minutes until deeply golden. Transfer to a plate and sprinkle with the sesame seeds.
6. Stir the butter cubes into the tagine sauce, swirling until melted and silky, then gently fold in the honey-glazed prunes along with their syrup. Let everything warm together for 5 minutes off the heat.
7. Spoon the veal and prunes onto a warm platter or shallow bowl, scatter the toasted almonds and sesame seeds over the top, and finish with the fresh herbs. Serve immediately with buttery couscous or crusty Moroccan bread to soak up the sauce.

Cook’s Notes

• For the most flavorful result, choose veal shoulder with a little marbling; lean cuts can dry out during the long braise.
• If using a traditional clay tagine, set a heat diffuser between the tagine and burner to prevent cracking from direct heat.
• Soak the pitted prunes in warm water for 15 minutes before simmering if they feel overly firm or dry.
• Toast the almonds just before serving so they keep their snap and don't soften in the sauce.
• A small pinch of ras el hanout added with the other spices gives the tagine an extra layer of warm complexity.

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