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 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.