Veal Tagine With Honey

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.

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Nutrient	Quantity
Total fats	17.0747 g
Protein	87.9543 g
Carbohydrates	163.8834 g
Energy	1113.0932 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2458 g
Water	637.4217 g
Aspartic acid	0.3035 g
Calcium, Ca	636.0582 mg
Lutein + zeaxanthin	20.5813 g
Fiber, total dietary	12.5367 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	18.543 g
Niacin	6.6825 mg
Vitamin A, RAE	120.5225 g
Arginine	0.3355 g
Riboflavin	1.0036 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0023 g
Fatty acids, total saturated 20:1	0.0421 g
Glutamic acid	0.8369 g
Stigmasterol	0.01 mg
Sodium, Na	304.4961 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2451 g
Total lipid (fat)	17.0747 g
Manganese, Mn	1.2329 mg
Fructose	4.2971 g
Proline	0.0473 g
Fatty acids, total saturated 16:0	2.243 g
Fatty acids, total saturated 8:0	0.0007 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	3.2337 g
Choline, total	297.267 mg
Sugars, total	111.6893 g
Serine	0.0705 g
Fatty acids, total saturated 10:0	0.0032 g
Fatty acids, total saturated 18:0	0.4514 g
Fatty acids, total saturated 20:4 undifferentiated	0.2064 g
Vitamin B-6	1.4142 mg
Selenium, Se	69.5122 g
Ash	8.7609 g
Fatty acids, total saturated 18:1 undifferentiated	10.0116 g
Pantothenic acid	0.6586 mg
Phenylalanine	0.0835 g
Beta-sitosterol	0.0067 mg
Copper, Cu	1.7444 mg
Betaine	0.3847 mg
Thiamin	0.646 mg
Retinol	119 g
Methionine	0.0073 g
Iron, Fe	9.4514 mg
Carbohydrate, by difference	163.8834 g
Phosphorus, P	1003.6255 mg
Folate, total	130.3114 g
Tocopherol, gamma	0.1555 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0912 g
Lycopene	0.115 g
Alanine	0.0713 g
Cholesterol	198.3333 mg
Valine	0.0718 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.6794 g
Glycine	0.0834 g
Carotene, alpha	0.189 g
Glucose (dextrose)	6.4564 g
Fatty acids, total saturated 14:0	0.2793 g
Zinc, Zn	5.0928 mg
Isoleucine	0.0479 g
Fatty acids, total saturated 12:0	0.0056 g
Fatty acids, total polyunsaturated	2.4025 g
Fatty acids, total saturated 14:1	0.0004 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.0873 g
Tocotrienol, alpha	0.1329 mg
Vitamin A, IU	434.4522 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0476 g
Folate, DFE	130.3114 g
Tryptophan	0.0453 g
Vitamin C, total ascorbic acid	35.6504 mg
Phytosterols	79.3627 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0043 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.048 g
Vitamin B-12	3.9667 g
Vitamin K (phylloquinone)	17.5553 g
Fatty acids, total saturated	3.0661 g
Histidine	0.0463 g
Fatty acids, total monounsaturated	10.3192 g
Threonine	0.0693 g
Folate, food	130.3114 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	2.1531 g
Vitamin E (alpha-tocopherol)	4.2249 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1309 g
Magnesium, Mg	175.7892 mg
Lysine	0.1273 g
Potassium, K	2659.8722 mg
Cystine	0.0138 g
Fluoride, F	3.7166 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 tablespoon	0	0	0
Ginger	1 teaspoon	1.6	0.3554	0.015
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Honey	3 tablespoons	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Cinnamon	0.5 teaspoon	0	0	0
Saffron	1	2.17	0.4576	0.041
Nutmeg	0.5 teaspoon	5.775	0.5422	0.3994
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Coriander	1 teaspoon	0.0767	0.0122	0.0017
Raisin	1	498.3	131.208	0.759
red onion	2	128	29.888	0.32
veal cutlet	14 ounces	353.0333	0	1.9833