Lamb Tagine

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. 

INGREDIENTS:

• 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

INSTRUCTIONS:

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 pressure cooker or pot, and increase the heat to high.

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.

Serve with crusty bread or pitas, together with tzatki sauce, and hummus for scooping up the tagine.