The Moroccan green bean tagine is one of my dad’s favorite recipes! It is seasoned with simple spices, flavored with preserved lemons, and cooked with yummy tomato chunks to boost its extra flavor! This Tagine is fragrant, healthy, and keto-friendly, and it’s also a breeze to make. Therefore, this Tagine makes an excellent starter dish if you’re new to Moroccan cooking!
Precious Memories
This Tagine brings back precious memories and fun times spent with my late, loving father. He used to make this Tagine with so much love, and together, we would split the beans and sit down to chit-chat as the meat was cooking. We would discuss my college life, the latest gossip, and funny jokes. As you can tell, making this Tagine is more than a simple dish to me, as the flavors bring back happy memories I will forever cherish in my heart.
Making and Serving the Moroccan Green Bean Tagine
This delicious beef and green bean Tagine is a company-worthy dish packed with Moroccan flavors and incredibly easy to throw together. While beef meat is perfect for this Tagine, please substitute lamb if you prefer – they taste fantastic!
Scoop a bit of that thick sauce over the beef and green beans for a flavorful experience. Finally, serve your Tagine with homemade whole wheat bread and fresh Moroccan mint tea. For the keto version, please feel free to omit the bread. Enjoy!
Beef and Green Bean Tagine
Equipment
- Tagine or Dutch oven (a.k.a. Cocotte)
Ingredients
- 2 lbs beef (or lamb)
- 1-1/2 lbs green beans
- 3 Tbsp olive oil
- 1 large onion (chopped)
- 1 large tomato (cut into four slices)
- 2 garlic cloves (crushed)
- 1/2 preserved lemon (or Meyer lemon)
Seasoning
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp turmeric powder
- 1/2 tsp ground ginger
Instructions
- Preheat a Dutch oven or tagine pot on medium-low for 5 minutes. Put in the onions, garlic cloves, and olive oil. Sauté 3-5 minutes, or until the onions soften.
- Add the beef or lamb, followed by the spices. Stir, cover, and cook for 5-10 minutes until the meat is browned. Add the tomato chunks, preserved lemons, and half a cup of water. Please see the important notes below regarding preserved lemons.
- Stir, cover, and cook for 15-20 minutes. Check often and add water if needed—be careful not to add too much, or the sauce will be runny. (add 1/4 cup at a time). Meanwhile, split your green beans.
- Add the green beans, followed by lukewarm water (if and as needed). Cover and cook for 20-30 minutes until the green beans are tender and the sauce is slightly thick. Serve your Tagine hot with a slice of Moroccan bread or a baguette. Bessaha!
Notes
Step 2 Notes – Preserved Lemons:
If you add the preserved lemons in step 2, please remove the skin, as it will alter the overall taste. Add the removed skin to the pot 5 minutes before serving the Tagine.Meyer Lemons
If you’re using Meyer lemons instead, you may keep the skin.Stay on your Keto course and enjoy this Keto Spring Salad!
Did you make this Green Bean Tagine? Tag @petitapron on Instagram so we can find you!
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