LAMB TAGINE WITH ARTICHOKES AND FAVA BEANS

Lamb Tagine with Artichokes and Fava Beans image

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.