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