Lamb With Garlic & Fava Beans
Recipe: #17198
February 06, 2015
Categories: Beans, Lamb/Mutton, Mediterranean, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, more
"On 1 of our trips to the US nearly a decade ago, DH & I visited friends in Huntsville, AL. I found this recipe in Disa's "Mediterranean: Food of the Sun Cookbook" by Jacqueline Clark & Joanna Farrow. This is very easy-to-fix & lived up to its potential. Enjoy!"
Ingredients
Nutritional
- Serving Size: 1 (217.9 g)
- Calories 558
- Total Fat - 46.7 g
- Saturated Fat - 18.3 g
- Cholesterol - 124.2 mg
- Sodium - 104.3 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 0.9 g
- Sugars - 1.3 g
- Protein - 29 g
- Calcium - 46.1 mg
- Iron - 3.1 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 2 tbsp olive oil in a 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.
Step 2
Heat remaining 2 tbsp of olive oil in the same pan, add chopped onion & cook for approx 5 min until soft. Return meat to pan w/any meat juice accumulated & combine w/onions.
Step 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 until tender.
Step 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.
Step 5
COMMENT: Remove garlic cloves? Why? Put all of them in my serving please.
NOTES: Lima beans may be used vs fava beans. I used fava beans & did not peel their wrinkled skin before serving. Just to check, I peeled a few & found I preferred them peeled for future efforts. I worried that the dish might run short of moisture, but that was unfounded & there was plenty of the rich brown sauce
Tips
- No special items are required