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Veal tagine

Veal tagineimage
image showing recipe preparationPreparation timeelementPreparation time45 min
image showing recipe preparationCooking timeelementCooking time80 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromMoyen-Orient

Ingredients:

  • 500 g veal shanks
  • 1 onion
  • 2 cloves garlic
  • 1 lemon
  • 1 cube vegetable stock
  • 2 tablespoons tomato paste
  • 1 pinch saffron
  • 1 tablespoon ras elhanout
  • 2 carrots
  • 1 turnip
  • 1 large zucchini
  • 100 g snow peas
  • 100 g peas
  • 10 large pitted green olives
  • 150 g semolina
  • 1 sprig cilantro

Instructions:

  • Sauté the veal, cut into large pieces in a nonstick sauté pan without adding oil.
  • Add the chopped onion, garlic and lemon cut into 4. 
  • Cover with water, add the stock cube and spices and cook on low heat for 45 minutes over a medium heat.
  • Add the carrots, peeled and sliced turnip and continue cooking for 15 minutes.
  • Add the peeled and sliced zucchini, snow peas and continue cooking for 10 minutes.
  • Add the olives, peas and continue cooking for 10 minutes.
  • At the end of cooking, add the chopped fresh cilantro.
  • Serve with semolina.

Energy

Total carbs

Sugar

Total fat

Saturated fat

Omega 3

Fibers

Sodium

500.1 Kcal

36.9 g

7.2 g

11.8 g

3.1 g

0.1 g

9.7 g

429.0 g

 

The nutritionist's advice:

Tajine recipes allow gentle cooking for tender meat. Vary the vegetables used according to the local and seasonal products available to you.