Lamb Tagine with Artichokes and Fava Beans

1. 1

   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.

2. 2

   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.

3. 3

   Remove the lid and reduce the sauce at the end.

4. 4

   Add the artichoke bottoms, fava beans, and lemon juice and cook 10 minutes, until the artichokes are tender.

5. 5

   Add the cilantro and cook 1 or 2 minutes more.

6. 6

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

7. 7

   For an Egyptian beef stew with fresh green fava beans: Saute 1 pound fresh or frozen (and defrosted) beans in 3 tablespoons vegetable oil with 1 pound cubed stewing beef until lightly browned.

8. 8

   Add 2 whole garlic cloves, 1 teaspoon ground coriander, salt, and pepper, and cover with water.

9. 9

   Simmer, covered, for about 1 1/2 hours, or until the meat is very tender.

* Per serving · 4 servings · Values may vary.