Moroccan caliberryde

Name: Moroccan caliberryde
Yield: 4
Ingredients: ¼ tsp Cinnamon; ¼ tsp Pepper; ¼ tsp Cumin seeds; ¼ tsp Ground ginger; 1 large Onion; 1 whole Carnation; 1 tsp Salt; 150 g Pitted prunes; 2 tbsp Olive oil; 3 dl Water; 500 g Veal småkød; 75 g Dried apricots

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Moroccan caliberryde

¼	tsp	Cinnamon
¼	tsp	Pepper
¼	tsp	Cumin seeds
¼	tsp	Ground ginger
1	large	Onion
1	whole	Carnation
1	tsp	Salt
150	g	Pitted prunes
2	tbsp	Olive oil
3	dl	Water
500	g	Veal småkød
75	g	Dried apricots

Instructions for Moroccan caliberryde

To prepare the Moroccan caliberryde recipe, please follow these instructions:

Cut the scallops and apricots into strips and soak them for 1 hour in cold water.

Cut the meat into cubes and brown them in a pan in the oil. Chop the boot and wrap it up. Add dripped dried fruit, spices, salt and water.

Let the dish simmer approx. 1 hour under low until the meat is tender and the fruit is easily boiled. Season with salt. Server with rice or couscous.

Moroccan caliberryde

Ingredients for Moroccan caliberryde

Instructions for Moroccan caliberryde

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