Lamb, artichoke & broad bean tagine

Lamb, artichoke & broad bean tagine

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
4 tablespoons olive oil
1kg lamb, cut into 5cm chunks
1 red onion, peeled and sliced
2 cloves garlic, peeled and sliced
1 teaspoon ground ginger
1 teaspoon saffron threads
1 teaspoon paprika
1/2 teaspoon coriander seeds
1 teaspoon ground cumin
1 tablespoon mint, roughly chopped
1 tablespoon flat-leaf parsley, roughly chopped
1 tablespoon fresh coriander, roughly chopped
water
2 artichoke hearts, roughly chopped and cooked
400g broad beans, fresh, frozen or canned
couscous
salt
freshly ground black pepper

Method

  1. Heat 4 tablespoons olive oil in a casserole dish or tagine over a medium heat. Add 1kg lamb, cut into 5cm chunks and brown for 5–7 minutes. Transfer lamb to a plate.
  2. Add to the casserole dish 1 red onion, peeled and sliced and 2 cloves garlic, peeled and sliced, and soften for 5–7 minutes. Add 1 teaspoon ground ginger, 1 teaspoon saffron threads, 1 teaspoon paprika, 1/2 teaspoon coriander seeds, 1 teaspoon ground cumin, 1 tablespoon mint, roughly chopped, 1 tablespoon flat-leaf parsley, roughly chopped and 1 tablespoon fresh coriander, roughly chopped and cook for 5 more minutes. Season generously with sea salt and freshly ground black pepper.
  3. Return the lamb back to casserole dish and add enough water to just cover the mixture. Bring to the boil, then lower the heat, put the lid on and simmer for 1 1/2 hours, or until the meat is tender and the sauce has thickened. Add 2 artichoke hearts, roughly chopped and cooked, and 400g broad beans fresh, frozen or canned, during the last 30 minutes of cooking. Serve with couscous.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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