Jul 16, 2012

Tajine\Tagine of Lamb with Fava & Garbanzo Beans

I didn't eat garbanzo beans much before I was introduced to Moroccan food.  I had never heard of fava beans either.  The recipe calls for fresh fava beans.  I cannot find them where I live and I had no choice but to use the canned ones in this recipe.  It was wonderful anyway.  The olives and preserved lemon gives it a bit of tang with the savoriness of the meat, a great combination. 



1- 1 1/2 lbs of lamb in 3-4 inch pieces
2 lbs of fava beans or use garbanzo or a combination of both, fresh, frozen or canned
1 tsp turmeric
1 tsp ginger
1 tsp paprika
a pinch of  saffron
1 onion chopped
3 garlic cloves minced
1 small tomato, skinned and chopped
2-3 tbs olive or vegetable oil
salt/pepper to taste
1/4 - 1/2 preserved lemon
a handful of green olives
1 tbs each of cilantro and Italian parsley, chopped
1 tbs smen (optional) 

Place the tajine on medium heat.  When hot add the oil, onion, tomato, garlic, cilantro, parsley and all of the spices.  Simmer for about 5-10 minutes.  Next add the lamb chunks, cover and simmer for about 40 minutes to an hour or longer until the meat is tender.  Once the meat is ready, add the fava beans, olives and preserved lemon.  Simmer until the beans are tender, about 10 - 15 minutes.  Sprinkle with cilantro or parsley and serve with crispy bread.  Enjoy!

Cook's Note:  I used smen to add a bit of extra flavor.  I like the oregano smell and the food taste's so much better with it or you add a little dried oregano to the rest of the spices.