Lamb Tagine with Broad Beans
Don’t use frozen or tinned broad beans for this recipe. Make your tagine with fresh, tender broad beans and the whole thing will taste alive and sweet.
Serves 6 people
1.3 kg (2 ½ lbs) lamb shoulder or leg, cut into 3cm (1 ½”) chunks
1.3 kg (3 lbs) fresh, tender broad beans
1 medium onion, grated
3 cloves of garlic, peeled and crashed
½ cup red olives, such as Kalamatas or Gaetas
1 preserved lemon
2 tablespoons lemon juice
1 teaspoon powdered ginger
¼ teaspoon turmeric
pinch of pulverised saffron
2 tablespoons freshly chopped green coriander
4 tablespoons vegetable oil
salt and freshly-ground black pepper to taste
Place the lamb chunks, onion, garlic, spices, herbs and oil in a 5-quart deep casserole. Cover with 225 ml (1/3 pint) water and bring to the boil over high heat. Immediately reduce the heat, cover and simmer over moderate heat until the meat is tender and the sauce has reduced to a thick gravy, about 1 ½ hours. Turn the meat often and add water whenever necessary.
Prepare the broad beans by shelling them and placing the bright, green beans in a bowl.
When the lamb is tender, add the beans and preserved lemon on top. Cover and cook until the beans are tender and ready. Add the lemon juice and adjust seasoning.
To serve, arrange the meat at the centre of a serving dish and pour the beans over. Decorate with the olives and preserved lemon.