Moroccan cuisine · Soups & Stews

Marqa bel Kharchouf wa Foul

Spring braise of lamb, artichoke hearts and fava beans, kept fresh with lemon and cilantro.

Ingredients · for 4 servings

• 700 g lamb shoulder
• 4 artichokes
• 800 g fresh fava beans
• 2 onions
• 3 garlic cloves
• 1 pinch saffron threads
• 1 tsp ground ginger
• 2 lemons
• 1 bunch cilantro
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Trim the artichokes down to just the hearts and place them immediately in water with the juice of one lemon; shell the fava beans from their pods and squeeze the kernels out of their tough skins.
2. Cut the lamb into 4 cm cubes, finely dice the onions and chop the garlic; dissolve the saffron threads in 3 tbsp hot water.
3. Heat the olive oil in a braising pot, sear the lamb on all sides for 6–8 min, add the onions and garlic and sauté for 4 min until soft.
4. Add the saffron water, ginger, salt and pepper, pour in 500 ml water and braise covered over low heat for 50 min until the meat is tender.
5. Add the quartered artichoke hearts and the fava beans and cook uncovered for another 20–25 min until the vegetables are soft and the sauce has reduced to a light, silky consistency.
6. Season with the juice of the second lemon and plenty of chopped cilantro, and serve lukewarm with white bread.