for 4 person

Chermoula

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

Tagine

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 apricot, halved
3 tbsp	Chermoula
1 tbsp	honey
a little	saffron
6 dl	fat-free vegetable bouillon

How it's done

Chermoula

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

Tagine

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.

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