Lamb Tagine with Artichokes and Fava Beans
This Moroccan tagine is easy to make with the frozen artichoke bottoms from Egypt and frozen skinned fava beans (both really good) available in Middle Eastern stores.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Put the meat with the onions, butter or oil, salt, pepper, ginger, and saffron in a pan and cook, turning over the meat, for about 5 minutes. Cover with water and simmer, covered, for 1 1/2 hours, or until the meat is very tender, adding water if it becomes too dry. Remove the lid and reduce the sauce at the end.
Step 2
Add the artichoke bottoms, fava beans, and lemon juice and cook 10 minutes, until the artichokes are tender. Add the cilantro and cook 1 or 2 minutes more.
Step 3
Serve hot, garnished if you like, with the preserved lemon peel.
Variation
Step 4
For an Egyptian beef stew with fresh green fava beans: Sauté 1 pound fresh or frozen (and defrosted) beans in 3 tablespoons vegetable oil with 1 pound cubed stewing beef until lightly browned. Add 2 whole garlic cloves, 1 teaspoon ground coriander, salt, and pepper, and cover with water. Simmer, covered, for about 1 1/2 hours, or until the meat is very tender.
