Beef tagine with salted lemons and chermoula

Total time: 15hr 50m
Preparation Time: 50m

For 4 people


Andreas Halter

Nutritional Information

Contains 557 Kcal, 54g Protein, 44g Carbohydrates, 16g Fat


  • Chermoula
  • 4 garlic clove, roughly chopped
  • 1 red onions, roughly chopped
  • 20 g coriander, with the stems, roughly chopped
  • 20 g flat-leaf parsley, with the stems, roughly chopped
  • 1 tsp salt
  • 0.5 tsp chilli powder
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander seeds
  • 1 tsp ras el hanout
  • 0.5 tsp turmeric
  • 0.5 tsp paprika
  • 1.75 dl olive oil
  • 0.5 tsp smoked paprika
  • 1 organic lemon, use grated zest and juice
  • Tagine
  • 150 g chickpeas
  • 800 g beef ragout (shoulder or leg)
  • 1.5 tsp salt
  • 0.5 tsp pepper, black, ground
  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 100 g dried apricots, halved
  • 2 garlic clove, finely chopped
  • 1 preserved lemon
  • 3 tbsp Chermoula
  • 1 tbsp honey
  • a little saffron
  • 6 dl fat-free vegetable bouillon

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  • 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.
  • Tip:

    The remaining chermoula can be frozen, and it also makes an excellent barbecue marinade for meat, fish and vegetables.

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