Lamb Tagine with Green Beans

About This Dish

A simple, homestyle tagine that pairs tender lamb with fresh green beans in a saffron and tomato sauce. This is everyday Moroccan cooking at its finest — no elaborate spice blends or special techniques, just good ingredients cooked slowly until they become something greater than the sum of their parts. Green bean tagine appears on tables across Morocco during the summer months when beans are abundant and cheap. It is one of the first tagines children learn to cook and remains a comfort food favorite into adulthood.

Ingredients

• 700 g Lamb shoulder, cubed
• 500 g Green beans, trimmed
• 3 Tomatoes, chopped
• 1 Onion, grated
• 3 cloves Garlic, minced
• 1/4 tsp Saffron
• 1 tsp Ground ginger
• 3 tbsp Olive oil
• 2 tbsp Fresh parsley
• to taste Salt and pepper
• 1 cup Water

Instructions

1. 1

   Season lamb with salt, pepper, ginger, and saffron.

2. 2

   Cook with onion, garlic, and olive oil. Add water and simmer 1 hour.

3. 3

   Add tomatoes and green beans. Cook 30 minutes until beans are tender.

4. 4

   Garnish with parsley and serve.

Tips & Tricks

• Fresh green beans have the best texture.
• Some families add potatoes for a heartier version.
• The sauce should just coat the beans and meat.