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Veal and Curry Tagine with Aubergines and Zucchini 


  • 2 lb thick end of loin of veal
  • 2 tablespoons flour
  • 2  onions
  • aubergines
  • courgettes/zucchini
  • 4  medium tomatoes
  • 1/2 cup grape seed oil
  • garlic cloves
  • 2 teaspoons curry powder
  • 2 teaspoons powdered ginger
  • 1 teaspoon turmeric
  • 1 tablespoon acacia honey
  • 2 teaspoons tomato concentrate
  • 3 tablespoons whole almonds or cashew nuts
  • 1/2 bunch fresh coriander
  • fine salt and fresh ground pepper

Temperature: 350 ° F


Trim and cut the loin into cubes of around 3 cm / 1.25 in . Roll the knuckle pieces into flour. Slice the onions. Cut the aubergines into large slices and the courgettes/zucchini into sticks. Quarter the tomatoes and remove seeds. Place the tagine base on the burner and lightly brown all the meat. Season with salt and pepper and remove. Keep to one side. Then cook the onions and crushed garlic for a few minutes. Sprinkle with the curry powder, ginger and turmeric and mix well. Bind with the honey and tomato concentrate. Spread the meat pieces on top. Add water to cover. Place the aubergine rounds, courgette/zucchini sticks and tomato quarters on top evenly in a pyramid. Season the whole dish with salt and pepper. Tip: you can fry the aubergine slices beforehand. Grill the almonds or cashew in a pan. Sprinkle them on top. Finely chop the coriander, place half of it on the dish before cooking, and keep the rest to serve with the cooked dish. Cover the tagine and cook for 1 hr. 30 mins. on a low heat or in an oven pre-heated to 350 F.

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