Kalfstajine with fennel, saffron and almonds

Name: kalfstajine with fennel, saffron and almonds
Cook time: 70 min
Total time: 70 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 onion; 1 clove garlic; 800 g veal steaks; pepper; 1 fennel bulb; 1 orange; 2 tablespoons olive oil; 1 look peeled tomatoes 400 g; 1 meat broth tablet; 1 envelope saffron 0 g; 1 bag garnish almonds 45 g; 4 twigs fresh mint; salt

A nice Mediterranean recipe. The main course contains the following ingredients: meat, onion, garlic, veal steaks, pepper, fennel, orange, olive oil, peeled tomatoes (400 g), meat broth tablet, saffron (0 7 g), garnish almonds (45 g), mint and salt.

Ingredients

Directions

Peel and chop onion and garlic.
Cut veal patties into cubes of about 3 cm and sprinkle with pepper.
Remove underside and fennel stalks and cut fennel into 8 equal parts.
Squeezing orange.
Heat oil in (stew) pan and fry onion and garlic for about 1 minute.
Add meat and bake until light brown in approx.
4 minutes.
Add fennel, orange juice, tomatoes with juice, bouillon tablet and 1 dl of water and bring the liquid to a boil over medium heat.
As soon as the liquid boils, turn the fire down and add saffron.
Slightly simmer over pan with the lid in approx.
1 1/2 hours, stirring occasionally.
Meanwhile roast light brown in dry frying pan almonds.
cut fresh mint.
Season the Kalfstajine with salt and pepper and sprinkle with roasted almonds and mint.
Serve with couscous..