And so absolutely simple...
Lamb, Fennel and Fava Bean Tajine
From Middle Eastern Cooking by Suzy Benghiat
2 T. oil
1 med onion
½ lemon
1 ½ lb. Stewing lamb
salt & pepper to taste
1 t. ground ginger
3-4 tomatoes
2 med heads fennel
1 ½ lb. Fresh, or ½ lb frozen fava beans
3 T. chopped cilantro
1 ½ c. water
1. Choose a flame- proof casserole large enough so that all ingredients only half fill it. Pour in enough oil to coat the base, set over medium heat and grate in the onion. Wash and scrub the lemon, cut into thin slices and add.
2. Cut the lamb into 2" cubes and add to the casserole along with the salt, pepper and ginger. Cook on medium heat, half covered, turning the meat occasionally, for 15 minutes. Skin and chop the tomatoes and add to the casserole. Cook for another 15 minutes, or until the meat is tender.
3. Meanwhile, was the fennel heads, discarding any brown or withered parts. Cut each one into large chunks. Pod the fava beans if fresh; if frozen, leave unthawed. When the meat is tender, add the fennel, beans and cilantro. Add the water or, if using frozen fava beans, add only half the water. Bring back to a boil, lower the heat and simmer until the vegetables are cooked, about 10 minutes. Taste, adjust the seasoning and serve with rice, couscou or pilafi. Don’t remove the slices of lemon; they should be tender and delicious.
Artichokes also go well with fava beans. For convenience, add canned artichoke hearst once the fava beans are cooked.
My Notes:
∙ As I was pressed for time, I cooked all the first 6 ingredients together. (I would never have thought this would work, and wouldn’t do it again, but it was just swell.)
∙ Slice lemon thinly.
∙ I used about 3/4 lb. frozen fava beans. Very convenient.
∙ Had only one fennel. 2 might be better but not important.
∙ I used 1 - 28-oz can diced tomatoes. And added no water at all.
∙ I would try with artichokes as well, next time.
∙ I used 2+ pounds good quality raw lamb shoulder that I had frozen from 2 previous uses. That included some bones.
∙ I used very good quality ginger and added another pinch at the end.
∙ With exception of first item re cooking all ingred. together, will repeat all changes.
Lamb, Fennel and Fava Bean Tajine
From Middle Eastern Cooking by Suzy Benghiat
2 T. oil
1 med onion
½ lemon
1 ½ lb. Stewing lamb
salt & pepper to taste
1 t. ground ginger
3-4 tomatoes
2 med heads fennel
1 ½ lb. Fresh, or ½ lb frozen fava beans
3 T. chopped cilantro
1 ½ c. water
1. Choose a flame- proof casserole large enough so that all ingredients only half fill it. Pour in enough oil to coat the base, set over medium heat and grate in the onion. Wash and scrub the lemon, cut into thin slices and add.
2. Cut the lamb into 2" cubes and add to the casserole along with the salt, pepper and ginger. Cook on medium heat, half covered, turning the meat occasionally, for 15 minutes. Skin and chop the tomatoes and add to the casserole. Cook for another 15 minutes, or until the meat is tender.
3. Meanwhile, was the fennel heads, discarding any brown or withered parts. Cut each one into large chunks. Pod the fava beans if fresh; if frozen, leave unthawed. When the meat is tender, add the fennel, beans and cilantro. Add the water or, if using frozen fava beans, add only half the water. Bring back to a boil, lower the heat and simmer until the vegetables are cooked, about 10 minutes. Taste, adjust the seasoning and serve with rice, couscou or pilafi. Don’t remove the slices of lemon; they should be tender and delicious.
Artichokes also go well with fava beans. For convenience, add canned artichoke hearst once the fava beans are cooked.
My Notes:
∙ As I was pressed for time, I cooked all the first 6 ingredients together. (I would never have thought this would work, and wouldn’t do it again, but it was just swell.)
∙ Slice lemon thinly.
∙ I used about 3/4 lb. frozen fava beans. Very convenient.
∙ Had only one fennel. 2 might be better but not important.
∙ I used 1 - 28-oz can diced tomatoes. And added no water at all.
∙ I would try with artichokes as well, next time.
∙ I used 2+ pounds good quality raw lamb shoulder that I had frozen from 2 previous uses. That included some bones.
∙ I used very good quality ginger and added another pinch at the end.
∙ With exception of first item re cooking all ingred. together, will repeat all changes.