Recipes
Quebec Milk-Fed Veal Tajine, Moroccan-Style
This recipe was prepared by Nicole Anne Gagnon chef
of the Institut de tourisme et d'hôtellerie du Québec (ITHQ),
as part of the day camp program for the ITHQ's Semaine de relâche.
Yield: 6 servings
Cooking: 1 hour
  • 750 g (1 1/2 lb) cubed Quebec Milk-Fed Veal (from the shoulder or joints)
  • 25 ml (2 tbsp) olive oil
  • 2 onions, sliced
  • 4 cloves of garlic
  • 1 small eggplant, cubed
  • 15 ml (1 tbsp) mild paprika
  • 10 ml (2 tsp) ground cumin
  • 5 ml (1 tsp) ground cinnamon
  • 5 ml (1 tsp) ground ginger
  • 1 ml (1/4 tsp) ground Cayenne pepper
  • 1 can (796 ml / 28 oz) tomatoes
  • 5 ml (1 tsp) salt
  • 8 to 12 prunes
  • 25 ml (2 tbsp) lemon juice

Preparation
  • In a slow cooker or a tajine (clay baker), brown the cubes of milk-fed veal in the olive oil. Remove the meat and set to one side.
  • Brown the onions, garlic and eggplant.
  • Add the spices and make sure everything is well coated.
  • Add the rest of the ingredients along with the meat, stir well, cover and cook in the oven at 325°F (160°C) for about one hour.