Recipe - Fresh Fava Beans With Lamb

4 Round bone lamb shoulder
chops, lean
Oil for browning
5 Green onions, cut or sliced up
4 pound Shelled fresh Fava beans (up
to 5)
3 Fresh tomatoes, peeled and
coarsley chopped
Salt and pepper to taste
1 teaspoon Sugar
1 Lemon , juice of
1 cup Boiling water

Remove all the fat from the lamb and brown in oil in a deep skillet with a
lid. When brown on all sides, add onions and fry until the onions are also
brown. Wash shelled beans well and place over meat. Add tomatoes, salt and
pepper, sugar, lemon juice and boiling water. Cover and cook over low heat
until well done.

Serve on top of white rice.

Note: you may also use about 2 lbs. of lamb shank, ground lamb or lamb
shoulder cut into 11/2inch cubes.

Posted to JEWISHFOOD digest V97 #064 by alotzkar@direct.ca (Al) on Feb 27,
1997.