Tagine bal Ghalmi wa Aflour (Lamb Tagine with Broad Beans)
Tagine bal Ghalmi wa Aflour (Lamb Tagine with Broad Beans) is a traditional Moroccan recipe for a classic stew of lamb, garlic and broad (fava) beans cooked in stock flavoured with cumin, black pepper and paprika. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Lamb Tagine with Broad Beans (Tagine bal Ghalmi wa Aflour).
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Ingredients:
1.25kg shoulder of lamb, cut into bite-sized pieces
1 tsp salt
1/2 tsp freshly-ground black pepper
3 tbsp olive oil
3 garlic cloves, peeled and crushed in a mortar with a little water to form a paste
500ml water
1/2 tsp ground cumin
1/2 tsp paprika
1.5kg fresh broad (fava) beans, shelled (or 1kg frozen broad beans)
Method:
Season the meat with salt and black pepper. Heat the oil in a tagine or a large pot, add the meat and brown for 5 minutes, turning frequently. Add the garlic, water and spices then bring the mixture to a boil, lower to a simmer and cook gently for 35 minutes.
Add the beans and cook for a further 20 minutes or until the beans are thoroughly soft (this is the traditional Moroccan way of cooking, if you like your beans firm then cook for only 15 minutes). Take off the heat, arrange the meat on a serving plate then add the sauce and top with the beans. Serve with rice and/or bread.
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