RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Lamb with Fava Beans: Avas Frescas Con Carne - meat
The following recipe is a family recipe from Laurence Whiting of Now We're Cooking! catering company. It is typical of Greek-Turkish Sephardic cooking. Karen Selwyn * * * * * * Lamb with Fava Beans: Avas Frescas Con Carne Serves 4 4 round bone lamb shoulder chops, lean OR 2 lbs. lamb shank OR 2 lbs. ground lamb OR 2 lbs. lamb shoulder cut into 1-1/2-inch cubes oil for browning 5 green onions, sliced 4 to 5 lbs. shelled fresh fava beans 3 fresh tomatoes, peeled and coarsely chopped salt and pepper to taste 1 tsp. sugar juice of 1 lemon 1 cup boiling water Remove all the fat from the lamb and brown in oil uncovered in a deep skillet which has a lid. When brown on all sides, remove from skillet. Add onions and fry until the onions are also brown. Return lamb to the skillet. Scatter fava beans over meat. Add tomatoes, salt and pepper, sugar, lemon juice and boiling water. Cover and cook over low heat until cooked through and tender. Serve on top of white rice. Source: JEWISH BULLETIN OF NORTHERN CALIFORNIA Zillah Bahar 4/26/96
