This delicious tagine features fava beans (broad beans) in a delicious, tangy sauce flavored with ginger and preserved lemons. Beef or goat meat can be substituted for the lamb.
- 1 lb. lamb, cut into 3″ or 4″ pieces (or chicken thighs as shown here)
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped and mashed with 1 t. salt
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoons salt
- 1 teaspoon turmeric
- 1 large handful of fresh cilantro, finely chopped
- 1 large handful of fresh parsley, finely chopped
- 1/4 c. olive oil
- 1/4 cup vegetable oil
- 1 lb.d dried and shelled fava beans (or substitute dried chick peas), soaked overnight in water before shelling
- 1 preserved lemon, quartered and seeds removed
- 2 large handful of red (violet) olives
Mix the meat, onion, garlic, spices, herbs and oils in a tanine, uncoverd over medium heat, browning the meat, stirring occasionally, for about 20 minutes. Add about 4 cups of water, cover the tagine, pressure cooker or pot, and increase the heat to high. If using a tagine, make sure you increase the heat slowly and have a diffuser, if one is necessary for your type of cooktop, which also depends on the type of clay in your tagine.
Then, lower the heat to medium, covered, simmering the meat in for about 1 1/2 hours. Add the fava beans, preserved lemon quarters and olives. If necessary, add enough water so that the fava beans are completely submerged when pushed down with a spoon. Cover the tagine and bring to a boil over high heat. Lower the heat to medium to medium-high, for 30 minutes. Check to be sure the beans are tender, but not over cooked. If necessary, reduce the sauce uncovered over medium heat until it is the consistency of a very thick broth and sits well below the level of the beans, or adding water as necessary.