Lamb with Fava Beans

Avas Frescas con Carne

(A Greek-Turkish style Sephardic dish from Laurence Whiting of Now We're Cooking! catering, contributed by Karen Selwyn <pkselwyn@erols.com>)

Ingredients Directions
  • 4 round-bone lamb shoulder chops or 2 lbs. lamb shank or 2 lbs. ground lamb or 2 lbs. lamb shoulder cut into 1½-inch cubes
  • oil for browning
  • 5 green onions, sliced
  • 4-5 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. Serves 4.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1999 Ronald Florence
Last modified: 04-Dec-2001 17:52:06 EST