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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix all except raisins and 1 tablespoon of the honey and marinade for 1 hour, minimum. | 2. Put in tagine with the lid and bake for 1 hour at 360°F. | 3. Soak the raisins in lukewarm water for 15 minutes. Drain, dry and mix with the honey. War over a gentle heat or in the microwave briefly. | 4. Arrange raisins on top of the tagine before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal cutlet	14	ounces		353.0333	0.0	78.54	1.9833
red onion	2		sliced	128.0	29.888	3.52	0.32
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
honey	3	tablespoons		-	-	-	-
salt	1/2	tablespoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cinnamon	1/2	teaspoon		-	-	-	-
saffron	1			2.17	0.4576	0.08	0.040999999999999995
coriander	1	teaspoon	chopped	0.0767	0.0122	0.0071	0.0017
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
raisin	1			498.3	131.208	5.5935	0.759

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.