Tajine with Veal and Dried Prunes

Ingredients

• 1 kg neck (from veal)
• 4 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 2 large onions
• 4 fresh garlic cloves
• 3 cm ginger
• 0.1 g saffron strands
• 1 tbsp Ras el-Hanout
• 200 g dried prunes
• 1 tbsp honey
• 40 g shelled almonds
• 1 tbsp Sesame seeds

Instructions

1. 1.

   Dice the veal, sear it in a pan with 2 tbsp olive oil on all sides, season with salt and pepper, and set aside in a bowl. Peel and halve the onions, slice into strips, and sauté them in the remaining olive oil until translucent. Transfer to a tajine and spread the meat over the onions.

2. 2.

   Press the garlic through a press, peel and finely grate the ginger. Mix the garlic, saffron, and Ras el-Hanout together and sprinkle over the meat. Season with salt and pepper. Add warm water until the meat is almost covered. Cover and simmer on low heat for about 1 hour, adding more water as needed. Then add the prunes and honey and continue to gently cook for another ~45 minutes.

3. 3.

   In the final stages, toast the almonds and sesame in a dry pan. Taste the tajine, sprinkle with sesame seeds and toasted almonds, and serve.