Tajine aux Haricots Verts

What we know so far

The green bean tagine is one of the everyday Moroccan tagines that never makes the restaurant menu and is on the family table every week in season: pieces of veal, beef or lamb rubbed with a chermoula of garlic, parsley, turmeric, ginger and lemon, sweated in a clay tagine with onion, then covered with trimmed green beans and a grated tomato and left to cook slowly under the lid until the beans are soft and dark and the sauce reduced. Potatoes around the edge and a handful of olives at the end make it a whole meal, eaten with bread from the dish.

The draft was written from 2 published sources and holds 12 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting