Tagine of Lamb with Green Beans Recipe

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Tagine of Lamb with Green Beans. Photo © Christine Benlafquih
    90 mins
Ratings

Use fresh or frozen green beans in this easy recipe for Moroccan Tagine of Lamb with Green Beans. Beef or goat may be substituted for the lamb.

I like this particular dish a bit on the spicy side. Omit the cayenne pepper if you prefer milder seasoning. Watch the salt if using preserved lemon and olives. 

Potatoes are a popular addition to Green Bean Tagine. Cut the potatoes in quarters or eighths, and add to the pot after the green beans are tender. Continue cooking until the potatoes test done, and add salt as desired.

Cooking time is for a pressure cooker. Double the cooking times in the recipe if using a Dutch oven or conventional pot.

Serves 4.

What You'll Need

  • 1 lb. (about 1/2 kg) lamb, cut into 3" pices
  • 1 onion, chopped or thinly sliced
  • 4 cloves garlic, pressed or finely chopped
  • 1 tomato, grated (or peeled and finely chopped)
  • 1 handful fresh parsley, chopped
  • 1 handful fresh cilantro, chopped
  • 1/2 cup olive oil
  • 2 teaspoons salt (or to taste)
  • 2 teaspoons ginger
  • 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon cumin
  • -------------------------------------
  • 1 lb. (about 1/2 kg) fresh or frozen green beans
  • 1 tomato, peeled and coarsely chopped
  • 2 tablespoons lemon juice or 1 preserved lemon, quartered
  • handful of red olives (optional)

How to Make It

If using a conventional pot, double the cooking times below and add water if necessary during the cooking.

In a pressure cooker, mix the meat, onion, grated tomato, garlic, parsley, cilantro, olive oil and spices. Cook over medium heat, uncovered, for about 10 minutes, or until the meat is browned on all sides.

Add about 3 cups of water, cover tightly, and bring to pressure over high heat. When pressure has been achieved, reduce the heat to medium, and cook the meat for 20 to 30 minutes.

Release the pressure, and add the green beans and enough water just to cover them. Add the chopped tomato and lemon juice or preserved lemon. Cover, and return to high heat. When pressure has been achieved, reduce the heat to medium and cook for 15 minutes or longer, until the beans are very tender. (Interrupt the cooking to add potatoes for the last 5 minutes of cooking).

Add the olives, if using. Reduce the sauce until it is thick – its level will be well below the beans – and taste for seasoning.

Serve hot with Moroccan bread for scooping up the meat, beans and sauce.