Beef tagine with salted lemons and chermoula

Beef tagine with salted lemons and chermoula

Total: 15 hr 50 Min. | Active: 50 Min.
Nutritional value / people: 557 kcal
, Fat: 16 g
, Carbohydrate: 44 g
, Protein: 54 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 red onion, roughly chopped
4 garlic cloves, roughly chopped
20 g coriander, with the stems, roughly chopped
20 g flat-leaf parsley, with the stems, roughly chopped
1 tsp salt
½ tsp ground cumin
½ tsp ground coriander seeds
½ tsp chilli powder
½ tsp turmeric
1 tsp ras el hanout
½ tsp paprika
½ tsp smoked paprika
1 ¾ dl olive oil
1 organic lemon, use grated zest and juice


150 g chickpeas
800 g beef ragout (shoulder or leg)
1 ½ tsp salt
½ tsp pepper, black, ground
2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, finely chopped
1 preserved lemon
100 g dried apricots, halved
3 tbsp Chermoula
1 tbsp honey
a little saffron
6 dl fat-free vegetable bouillon
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How it's done

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In a food processor, purée all the ingredients into a paste.


Soak the chickpeas overnight in cold water.

Season the meat, sear at a high heat in a tagine or pan in one tablespoon of oil, remove. Sauté the onions and garlic in another tablespoon of oil. Take the salted lemons and dice only the outermost layer (not the flesh), then add to the onions/garlic together with the apricots, pre-prepared chermoula, honey, saffron, stock and drained chickpeas. Place the seared meat on top, seal with tagine/pan with a lid.

Cook for approx. 2 1/2-3 hrs. in the centre of an oven preheated to 170 °C until the meat is nice and tender.

Good to know
Tip: The remaining chermoula can be frozen, and it also makes an excellent barbecue marinade for meat, fish and vegetables.
Serve with: Couscous

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