Beef Tagine with Preserved Lemon

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Final-Examples (66 of 172).jpg

Beef Tagine with Preserved Lemon

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This preserved lemon beef tagine is a simple winner. This dish is flavoursome, the meat is tender and thanks to CKB doing the hard work for you. it is also effortless to prepare.
This slowly braised beef tagine features preserved lemons and delectable spices.


Beef (Min 70%), Fresh Onion, Preserved Lemon (min 4%), Olive Oil, Fresh Parsley and Garlic, Spices and Herbs.


  1. Preheat oven to 150 celcius

  2. Place contents of packet into a lidded stove-to-oven dish on medium to high heat, and brown (a tagine or cast iron dish works well)

  3. Add 1/4-1/3 cup of water or stock and stir into mixture

  4. Bring to the boil and put lid on top of the dish

  5. Place in oven for 2-2.5 hours. Stir before serving and enjoy.

    For those who like it real slow and tender, this dish can be cooked at 110 degrees celius for 5 hours, or for a delicious cholent alternative, brown the meat in a pan and add 1/3-1/2 of stock, stir in, transfer to slow cooker, set on low to have tagine ready for Shabbat lunch.