Veal Tajine with Apples and Prunes
600 g / 1 ¼ lb fillet of veal cut into cubes
3 Braeburn apples
1 tsp cinnamon
1 large onion sliced in rings
3 tbsp honey
150 g / 5 ¼ oz pitted prunes
3 tbsp olive oil
3 tbsp pine nuts
1 tbsp butter
1 tbsp fresh,
salt and pepper
Into the tajine dish, put the veal, onion, olive oil, ginger and cinnamon. Season with salt and pepper and cover with water. Place in a low oven and leave to simmer for 1½hrs. Without peeling, cut the apples into quarters and remove the core, then dice. Melt the butter in a heavy pan and brown the diced apple. Put to one side. Once the meat has cooked for 1½ hours, remove the cover from the tajine dish and add the diced, browned apple, the halved prunes, the pine nuts and the honey. Replace the cover and leave to simmer for a further 15 mins. Serve straight from the tajine dish while still very hot.
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