This is from an article by Zillah Bahar, a former food columnist of the Jewish Bulletin of Northern California. This recipe for fava beans and lamb is from Laurence Whiting of Now We're Cooking! catering company. It's "from his mother's family, which hearkens from Greece and Turkey. Though easy to prepare, this very Sephardic dish is a succulent and sophisticated meal-in-one." Note that Ashkenazim who do not eat kitniyot [pulses, legumes, etc.] at Passover would not use this recipe. Ruth FRESH FAVA BEANS WITH LAMB ~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 4 4 round bone lamb shoulder chops, lean* 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 in a deep skillet with a lid. When brown on all sides, add onions and fry until the onions are also brown. Wash shelled beans well and place over meat. Add tomatoes, salt and pepper, sugar, lemon juice and boiling water. Cover and cook over low heat until well done. Serve on top of white rice. *Whiting says you may also use about 2 lbs. of lamb shank, ground lamb or lamb shoulder cut into 1-1/2-inch cubes.
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