Receta Lamb Meatball and Fava Bean Tagine / Morocco
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Fresh lemon juice, olives, hot peppers and grated onion will also season the favas
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Foto actual de la receta |
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Lamb Kefta and Fava Bean Tagine with Preserved Lemon, Olives and Small Red Chilis
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Once you shuck the fresh favas, you will have a bowl of green/white broad beans
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Favas are wonderful in all types of Mediterranean cuisines and served many ways
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These are dried fava beans. They cost about 1/10th the price per pound of fresh favas
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Each bean has a thick slin. Good roughage, but chewy. You can peel the favas for a more elegant presentation - but you don't need to for "the family"
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These favas were blanched. You can see the brilliant kelly green of the fava with the skin on the left
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It takes a little time and care, but skinning each bean will make a wonderful, tender dish
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After you blanch the favas, they go into an ice bath
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There is no substitute for the best Spanish saffron - a big investment, but a big return
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The saffron, tumeric, ground ginger and cracked Tellicherry black pepper will season the tagine
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Cilantro (fresh coriander), freshly ground lamb, flat leaf parsely, grated Spanish onion, cumin, paprika and sea salt will season the meatballs
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After a thorough mixing of all meatball seasoning & herbs, into the 'fridge for at least an hour to marry the flavors
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2 pounds of seasoned lamb make a wall of meatballs
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Brown the meatballs well in oil and set aside
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The cooking starts with the cilantro, garlic, onion and spice mixture heating in the oil
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Add the favas and browned meatballs and a bit of liquid and slow cook for a couple of hours
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Morccan Preserved Lemons make all the difference in the flavor profile of this dish
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The classic Moroccan Tagine in which this dish was cooked
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