Lamb w/Fresh Fava Beans - meat

Posted by : Ruth Heiges

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.


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

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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