This Moroccan tagine is easy to make with the frozen artichoke bottoms from Egypt and frozen skinned fava beans (both really good) available in Middle Eastern stores.

　　

Ingredients

serves 8

　　2 pounds shoulder of lamb, cut into large pieces

　　2 onions, sliced

　　4 tablespoons butter or vegetable oil

　　Salt and pepper

　　1 teaspoon ginger

　　1/2 teaspoon saffron

　　Two 14-ounce packages frozen artichoke bottoms, defrosted

　　Two 7-ounce packages frozen skinned fava beans, defrosted

　　Juice of 1/2–1 lemon

　　1/2 cup chopped cilantro leaves

　　1 preserved lemon peel (page 459), cut into strips (optional if garnish)

　　

Step 1

Put the meat with the onions, butter or oil, salt, pepper, ginger, and saffron in a pan and cook, turning over the meat, for about 5 minutes. Cover with water and simmer, covered, for 1 1/2 hours, or until the meat is very tender, adding water if it becomes too dry. Remove the lid and reduce the sauce at the end.

　　

Step 2

Add the artichoke bottoms, fava beans, and lemon juice and cook 10 minutes, until the artichokes are tender. Add the cilantro and cook 1 or 2 minutes more.

　　

Step 3

Serve hot, garnished if you like, with the preserved lemon peel.

　　

Variation

Step 4

For an Egyptian beef stew with fresh green fava beans: Sauté 1 pound fresh or frozen (and defrosted) beans in 3 tablespoons vegetable oil with 1 pound cubed stewing beef until lightly browned. Add 2 whole garlic cloves, 1 teaspoon ground coriander, salt, and pepper, and cover with water. Simmer, covered, for about 1 1/2 hours, or until the meat is very tender.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf