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.
This tagine recipe is modified for a pressure cooker. If using a Dutch oven or pot, double the cooking times and add water as necessary during cooking.
Also try Tagine of Fava Beans and Artichokes.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
- 1/2 kg (about 1 lb.) lamb, cut into 3" or 4" pieces
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 1 1/2 teaspoons ginger
- 1 1/2 teaspoons salt
- 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
- 1 large handful of fresh cilantro, finely chopped
- 1 large handful of fresh parsley, finely chopped
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 1/2 kg (about 1 lb.) shelled fava beans (approx. 3 lb. in the pod)
- 1 preserved lemon, quartered and seeds removed
- 1 large handful of red (violet) olives
Mix the meat, onion, garlic, spices, herbs and oils in a pressure cooker or pot. Over medium heat, brown the meat, uncovered and stirring occasionally, for about 10 minutes.
Add about 2 cups of water, cover the pressure cooker or pot, and increase the heat to high. When pressure has been achieved, or the liquids are boiling, lower the heat to medium. Cook with pressure for about 30 minutes, or simmer the meat in a conventional pot 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 pot and bring to pressure or boiling over high heat. Lower the heat to medium to medium-high, and pressure cook for 10 minutes, or simmer rapidly in a conventional pot for 30 minutes.
Check to be sure the beans are tender and can be popped out of their skins. 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 and artichokes.
Serve with crusty bread for scooping up the tagine. Some Moroccans peel the fava beans at the table as they eat, but others don't bother.