Recipe - Codrerio Con Fava (Lamb And Fresh Fava Beans)

2 cup Water
3 pound Lamb shank or breast of
lamb; cut into 3" pieces
2 cup Water
3 pound Fresh fava beans
1 teaspoon Salt; or to taste
2 teaspoon Sugar
4 Scallions; cut or sliced up into 1/2"
pieces

Date: Sat, 6 Apr 1996 20:11:50 0500

From: Wendy Lockman wlockman@ra1.randomc.com

Posted 101793 by D. PILEGGI on FCooking

1. Cook the lamb in 2 cups of water over moderate heat for 5 minutes,
stirring several times. Drain well to remove excess fat.

2. Add the 2 remaining cups of water to the pan, cover, and cook over low
heat for 1 hour. This should tenderize the lamb.

3. Trim the fava bean pods on both ends. Cut the pods into 3 equal pieces.
Add them to the lamb with the salt, sugar, and scallions. Cover the pan and
simmer over low heat for 20 minutes, or until the favas are tender. Adjust
the salt. The preparation of this Passover dish exemplifies the Turkish
preference for the natural taste of ingredients. Only the simplest of
seasoning are used here to allow the flavor of the favas to dominate.

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