Lamb With Garlic & Fava Beans |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 16 |
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On our recent trip to the US, DH & I found ourselves happily well-fed w/beef & ready again for some lamb. While visiting friends (Disa & Curtis in Huntsville, AL), I found this dish in her Mediterranean: Food of the Sun cookbook by Jacqueline Clark & Joanna Farrow. This is very easy to fix & we were rewarded w/a taste sensation that will be repeated soon now that we are home again. Ingredients:
3 lbs lamb (well-trimmed of fat & cut in approx 1 1/2 in cubes) |
4 tablespoons olive oil |
1 large onion (chopped) |
9 garlic cloves (uncooked) |
1 bay leaf |
1 teaspoon paprika |
1/2 cup dry sherry |
4 ounces fava beans, shelled |
2 tablespoons fresh parsley (chopped) |
salt (to taste) |
black pepper (to taste) |
Directions:
1. Heat 2 tbsp olive oil in large Dutch oven. Add half of cubed lamb & brown well on all sides. Remove meat from pan, set aside & brown the rest of the lamb the same way. Remove meat from pan & set aside.
2. Heat remaining 2 tbsp of olive oil in the same pan, add chopped onion & cook for approx 5 min till soft. Return meat to pan with any drippings accumulated & combine w/onions.
3. Add whole garlic cloves, bay leaf, paprika & dry sherry. Bring to a slow boil, reduce heat, cover tightly & simmer VERY GENTLY for 1 1/2 hrs till tender.
4. Add fava beans 10 min b4 end of cooking time. Remove garlic cloves + bay leaf, season w/salt & pepper to taste & stir in fresh parsley just b4 serving.
5. NOTES: Lima beans may be subbed for fava beans. I used fava beans & did not peel their wrinkled skin before serving as the pic showed them unpeeled. Just to ck, I peeled a few & found I preferred them peeled for any future efforts. I worried a bit about the apparent shortage of liquid, but that was unfounded as there was plenty of the rich brown sauce.
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