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Green Bean Tagine

Green Bean Tagine

Is your garden over run with green beans, this recipe is great way to use them, the sweetness of the beans contracts with the earthy flavours of the spices


500gm diced lamb (I used leg)
A slash of olive oil
1 large onion, chopped
1 garlic clove, crushed
250gm of green beans (i used a mixture if French and string)
1/4 tsp of saffron diluted in a little warm water
1/4 tsp turmeric
1/2 tsp ground ginger
1 tsp paprika
1/4 tsp ground cumin
1 tbsp lemon juice
300ml vegetable stock
pinch salt

1. Add some oil to a pan and gently fry off the onion and garlic, when soft and nicely coloured add to a tagine

2. In the same pan, add a little more oil and fry the lamp until coloured. Add the dry spices and mix well. Fry for a minute. Transfer to the tagine.

3. Add some of the stock to the pan you cooked the lamb and onions in and swill around and pour into the tagine, add the soaking saffron and the rest of the stock, a pince of salt to the tagine and stir well. Add some water if needed, you want to cover the meat.

4. Put in the oven at 170 degrees for about 1 1/2 to 2 hours depending on your cut of lamb.

5. While the tagine is cooking, wash the beans and chop to about 8cm, add to a pan of boiling water and simmer for a couple of minutes. Strain, rinse in cold water an set aside.

6. When the lamb is tender, add the beans and lemon juice to the tagine. Return to the oven with the lid off to reduce the sauce to a nice consistency. The beans should be tender in 5 to 10 minutes

7. Serve with couscous or rice and lots of bread to soak up the juice.

Serves 2 easily doubled and works well with beef

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