A feast for the senses: Moroccan veal tagine with dried plums and honey

Moroccan cuisine is world-renowned for its ability to unite contrasts. Nothing embodies this better than the tagine – a dish that slowly simmers in its own juices, developing aromas reminiscent of 1001 Nights.

Today we're focusing on a special classic: a savory-sweet veal tagine . The tender, lean meat of our high-quality halal veal meets the natural sweetness of dried plums and the warm aroma of cinnamon and saffron.

Why veal for the tagine?

While many recipes call for lamb, veal offers a more elegant, milder flavor. It absorbs spices beautifully and, when cooked slowly in a tagine (or a heavy pot), becomes so tender it practically falls off the fork.

Tip from our Marketplace: When choosing your meat, pay attention to its origin. Our Halal-certified veal comes from humane animal husbandry, which you can clearly taste and feel in the final product.

The recipe: Moroccan veal tagine (Mrouzia style)

Preparation time: 20 min. | Cooking time: approx. 1.5 - 2 hours | Servings: 4

The ingredients

For the meat:

• 800g veal shoulder or shank (cut into bite-sized cubes)

• 2 large onions (finely diced)

• 2 cloves of garlic (pressed)

• 3 tablespoons olive oil

The spices:

• 1 tsp Ras el Hanout

• 1 tsp turmeric

• 1 tsp ginger powder

• 1 cinnamon stick

• A pinch of saffron threads (soaked in some warm water)

• Salt and pepper to taste

The "sweet" finale:

• 150g dried plums (pitted)

• 50g peeled almonds (roasted)

• 2 tablespoons of honey

• 1 tsp cinnamon powder

• Fresh coriander or sesame seeds for garnish.

Step-by-step instructions

1. Brown the meat: Heat the olive oil in your tagine (or a Dutch oven). Sear the veal cubes on all sides until they have a nice color.

2. Create the base: Add the onions and garlic and sauté until translucent. Now stir in the spices (Ras el Hanout, turmeric, ginger, salt, pepper) so they can release their full aroma.

3. To braise: Pour in the saffron water and about 250ml of water (or light meat broth) until the meat is almost covered. Add the cinnamon stick. Cover and simmer gently over low heat for about 75 to 90 minutes .

4. The sweet part: Once the meat is tender, add the prunes, honey, and cinnamon. Let everything simmer uncovered for another 15–20 minutes until the sauce (Dagmira) is wonderfully thick and caramelized.

5. The finishing touch: Toast the almonds in a dry pan until golden brown. Just before serving, sprinkle them over the tagine along with fresh coriander or a little sesame.

What goes well with that?

Traditionally, tagine is enjoyed directly from the pot. We recommend the following as side dishes:

• Fresh flatbread: Ideal for soaking up the delicious sauce.

• Couscous: Refined with a pinch of butter and raisins.

• A light mint salad: To balance the richness of the dish with freshness.

Bring Morocco home

Are you tempted to try this recipe? In our Halal Food Marketplace you'll find everything you need – from tender, premium-quality veal to authentic Moroccan spices and hand-picked dried fruits.

Enjoy your meal! (B'ssaha!)