Spiced Lamb Stew with Favas
2 h. 20 min.
- 1 ½
- 8 cups
Lamb shoulder (diced)
- 3 tablespoons
- ½ tablespoon
- 1 teaspoon
- ¼ tablespoon
- 4 tablespoons
- 1 ¼ inches
fresh Ginger root (chopped)
- 3 cloves
preserved lemon (cut into wedges)
small potatoes (peeled)
- 1 ⅔ cups
Fava bean (shelled)
- 1 bunch
Cut away the stem of the artichokes and discard the hard leafs. Cut the top end of the top away. Cut into halves, discard the choke, and drop in water with half the lemon juice.
Blanch the tomatoes in boiling water for 10 seconds, then peel and discard the seeds.
Arrange the bottom of the tagine with the meat, the spices, salt and pepper. Drizzle with olive oil.
Add the ginger, garlic, onions, tomatoes, and the preserved lemon. Finally, add the potatoes and the artichokes.
Add the remaining lemon juice and 150 ml of water.
Cover and cook for at least 2 hours, adding a little more water if it starts to dry out.
Cook the beans for 3 minutes in boiling salted water. Drain and refresh in iced water. Add to the tajine just before serving.
Sprinkle with chopped coriander just before serving.