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Beef tagine with salted lemons and chermoula
50 m active | 15 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 557
  • Fat about 16g
  • Carbohydrates about 44g
  • Protein about 54g
This is needed
This is needed for 4 people
Chermoula
  • 4 garlic clove, roughly chopped
  • 20 g coriander, with the stems, roughly chopped
  • 20 g flat-leaf parsley, with the stems, roughly chopped
  • 1 red onion, roughly chopped
  • 1 tsp salt
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander seeds
  • 1 tsp ras el hanout
  • 0.5 tsp chilli powder
  • 0.5 tsp turmeric
  • 0.5 tsp smoked paprika
  • 0.5 tsp paprika
  • 1.75 dl olive oil
  • 1 organic lemon, use grated zest and juice
Tagine
  • 1.5 tsp salt
  • 0.5 tsp pepper, black, ground
  • 2 onions, finely chopped
  • 150 g chickpeas
  • 2 tbsp olive oil
  • 2 garlic clove, finely chopped
  • 800 g beef ragout (shoulder or leg)
  • 1 preserved lemon
  • 6 dl fat-free vegetable bouillon
  • 100 g dried apricots, halved
  • 1 tbsp honey
  • 3 tbsp Chermoula
  • a little saffron
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And that's how it's done
And that's 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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