Beef and Green Bean Tagine
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!
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!