Lamb With Garlic & Fava Beans

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