Lamb Tagine With Artichokes And Fava Beans Recipes

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MOROCCAN LAMB OR BEEF TAGINE WITH PEAS AND ARTICHOKES RECIPE



Moroccan Lamb or Beef Tagine With Peas and Artichokes Recipe image

This classic Moroccan recipe for beef or lamb tagine with peas and artichoke bottoms is perfect for a chilly fall evening meal

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 1h30m

Yield 6

Number Of Ingredients 14

1 lb. lamb or beef, cut into 2" to 3" pieces
1 medium onion, chopped (plus one more onion, sliced if cooking in a tagine)
3 cloves garlic , finely chopped or pressed
2 teaspoons kosher salt
2 teaspoons ginger
1 teaspoon pepper
1 teaspoon turmeric
1/4 teaspoon saffron threads
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
1/2 cup olive oil
1 lb. peas
1 lb. artichokes, trimmed
1 preserved lemon, optional

Steps:

  • Gather the ingredients.
  • Combine meat, onions, garlic, olive oil, parsley, cilantro, and spices (except for the saffron) in a pressure cooker or wide, heavy-bottomed pot. Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn meat and brown it on all sides.
  • Add about 3 cups of water, cover, and increase heat to high until pressure is achieved or liquids boil. Reduce heat to medium and cook with pressure for 25 minutes (or simmer conventionally for 40 to 60 minutes).
  • Add peas, artichokes, and saffron. If liquids are not level with vegetables, add a little more water. Cover, bring back to pressure and cook for 12 to 15 minutes (or simmer for 25 to 30 minutes) until vegetables are tender. Check seasoning and If necessary, reduce liquids until a rich sauce has formed.
  • Serve with Moroccan bread for scooping up meat and vegetables.
  • Gather the ingredients.
  • If using freshly shelled peas, parboil for several minutes; drain, and set aside.
  • Coat base of tagine with a little olive oil. Slice an additional onion into rings and distribute rings on bottom of tagine.
  • In a bowl, mix meat with remaining olive oil, chopped onion, garlic, spices, and chopped cilantro and place over sliced onions. Add mixture to the tagine, taking care to arrange meat in middle.
  • Surround meat with peas, then arrange artichokes all around.
  • Swirl about 2 1/2 cups of water in bowl used for meat to "rinse" spices from sides of bowl, and add to tagine. Add a little more water if necessary to barely cover the peas.
  • Close tagine and place over medium-low heat. (A diffuser is necessary if cooking over an electric burner and recommended for other heat sources as well.) Stay patient while tagine reaches a simmer-it could take some time. Once liquids have reached a simmer, continue cooking tagine for about 3 hours, checking liquids once or twice in the last hour of cooking and adding a little bit more water only if you feel it's necessary.
  • The tagine is done when you can easily break meat apart with fingers. If necessary, continue simmering uncovered to reduce sauce.
  • Garnish as desired with strips of preserved lemon. Serve dish directly from tagine with Moroccan bread on the side for scooping up meat and veggies.

Nutrition Facts : Calories 498 kcal, Carbohydrate 24 g, Cholesterol 73 mg, Fiber 9 g, Protein 25 g, SaturatedFat 9 g, Sodium 524 mg, Sugar 6 g, Fat 34 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

LAMB WITH GARLIC & FAVA BEANS



Lamb With Garlic & Fava Beans image

On our recent trip to the US, DH & I found ourselves happily well-fed w/beef & ready again for some lamb. While visiting friends (Disa & Curtis in Huntsville, AL), I found this dish in her "Mediterranean: Food of the Sun" cookbook by Jacqueline Clark & Joanna Farrow. This is very easy to fix & we were rewarded w/a taste sensation that will be repeated soon now that we are home again.

Provided by twissis

Categories     Lamb/Sheep

Time 2h

Yield 6 8 oz Servings, 6 serving(s)

Number Of Ingredients 11

3 lbs lamb (well-trimmed of fat & cut in approx 1 1/2 in cubes)
4 tablespoons olive oil
1 large onion (chopped)
9 garlic cloves (uncooked)
1 bay leaf
1 teaspoon paprika
1/2 cup dry sherry
4 ounces fava beans, shelled
2 tablespoons fresh parsley (chopped)
salt (to taste)
black pepper (to taste)

Steps:

  • Heat 2 tbsp olive oil in large Dutch oven. Add half of cubed lamb & brown well on all sides. Remove meat from pan, set aside & brown the rest of the lamb the same way. Remove meat from pan & set aside.
  • Heat remaining 2 tbsp of olive oil in the same pan, add chopped onion & cook for approx 5 min till soft. Return meat to pan with any drippings accumulated & combine w/onions.
  • Add whole garlic cloves, bay leaf, paprika & dry sherry. Bring to a slow boil, reduce heat, cover tightly & simmer VERY GENTLY for 1 1/2 hrs till tender.
  • Add fava beans 10 min b4 end of cooking time. Remove garlic cloves + bay leaf, season w/salt & pepper to taste & stir in fresh parsley just b4 serving.
  • NOTES: Lima beans may be subbed for fava beans. I used fava beans & did not peel their wrinkled skin before serving as the pic showed them unpeeled. Just to ck, I peeled a few & found I preferred them peeled for any future efforts. I worried a bit about the apparent shortage of liquid, but that was unfounded as there was plenty of the rich brown sauce.

Nutrition Facts : Calories 540.7, Fat 31.7, SaturatedFat 10.6, Cholesterol 120, Sodium 98.4, Carbohydrate 10.7, Fiber 1.6, Sugar 2.3, Protein 34

LAMB TAGINE WITH BABY ARTICHOKES AND MINT



Lamb Tagine With Baby Artichokes And Mint image

Provided by Florence Fabricant

Categories     dinner, main course

Time 4h

Yield 4 servings

Number Of Ingredients 17

4 cloves garlic, minced
1/2 cup packed fresh mint leaves, minced
Juice and grated zest of 1 lemon
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
Salt
2 pounds well-trimmed boneless lamb shoulder, in 1 1/2-inch cubes
1/4 cup raisins
1/3 cup dry sherry
12 baby artichokes
1 tablespoon pine nuts
3 tablespoons extra virgin olive oil
1 large onion, chopped
2 teaspoons balsamic vinegar
3/4 cup cooked or canned chickpeas
Freshly ground black pepper to taste
1 cup well-flavored chicken stock

Steps:

  • Mix garlic, all but 1 tablespoon mint, lemon juice and zest, cumin, pepper flakes and 1/2 teaspoon salt in 2-quart bowl. Add lamb, mix well, cover and marinate 2 hours at room temperature. Place raisins and sherry in small bowl, and set aside.
  • When lamb is marinated, trim artichokes, cutting stems flush with bottoms, removing outer leaves, and slicing off top 1/2 inch. Quarter artichokes, place in bowl, and cover with water.
  • Lightly toast pine nuts in 12-inch skillet. Remove. Add 2 tablespoons oil, and brown lamb over high heat in two shifts to avoid crowding. Remove lamb from pan, and lower heat to medium. Add remaining oil and onion, and sauté until translucent. Drain artichokes, and add, with raisins, sherry, balsamic vinegar and chickpeas. Season with salt and pepper. Transfer to tagine. Place lamb on top. If you are not using a tagine, add lamb to skillet. Add stock.
  • Cover tagine or skillet, and cook over low heat until lamb is tender, about 1 1/2 hours.
  • Baste meat with pan juices. If using a tagine, scatter reserved mint and pine nuts on top, and serve. Otherwise, transfer to serving dish, garnish and serve.

Nutrition Facts : @context http, Calories 1055, UnsaturatedFat 35 grams, Carbohydrate 73 grams, Fat 63 grams, Fiber 29 grams, Protein 58 grams, SaturatedFat 23 grams, Sodium 2056 milligrams, Sugar 13 grams

LAMB TAGINE WITH ARTICHOKES AND FAVA BEANS



Lamb Tagine with Artichokes and Fava Beans image

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.

Yield serves 8

Number Of Ingredients 11

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)

Steps:

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

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