Lamb and Fava Pod Saucecomments (2) October 7th, 2008
3 Tbs. olive oil
1 lb. lean lamb, such as boneless shoulder, cut into 1/2-in. cubes
1 onion, coarsely chopped
8 cloves garlic, peeled and chopped
1 tsp. salt
1 lb. small fava pods, up to 6 in. long
1/2 cup water
1/4 cup chopped cilantro
This Middle-Eastern dish is good served over rice or couscous.
Heat the olive oil in a Dutch oven or flameproof casserole set over medium-high heat. Add the lamb, and brown on all sides. Add the onion, garlic, and salt, reduce heat to medium-low, and cook until onions are lightly browned, about 10 min.
Add the favas and the water. Cover, reduce heat to low, and simmer about 30 min. or until pods are very soft. If necessary, adjust the consistency of the stew either by cooking down or by adding water. You want a gravy with the lamb and beans to moisten the starch. Remove from the heat, stir in the cilantro, and serve.
Note: If you don’t have enough small, tender fava pods, flat Italian beans make a good substitute.
Recipe by Ed Miller
from issue #9
posted in: beans, main dish