Veal Tajine with Almonds and Onions

Preparation info

  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


Appears in

Two Fat Ladies Obsessions

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

A tajine is a Moroccan dish where the list of ingredients used is unvaryingly and mathematically precise, the exact recipe depending on the type of meat or fish used. This recipe using almonds and onions is a traditional one, although I have added oranges.


  • 2 lb veal shank, cut into pieces and rinsed
  • Salt and freshly ground pepper
  • ½ tsp


Put the veal in a braising vessel, and season with salt and pepper. Add most of the saffron, the butter, half the onions, the almonds, orange zest and juice, and enough water just to cover. Cover and cook over a low heat, or in a preheated oven at 325°F, for 1½ hours