Title: Codrerio con fava (lamb & fresh fava beans)
 Categories: Meat
      Yield: 6 Servings
 
      2 c  Water
      3 lb Lamb shank or breast of
           -lamb; cut into 3" pieces
      2 c  Water
      3 lb Fresh fava beans
      1 ts Salt; or to taste
      2 ts Sugar
      4    Scallions; sliced into 1/2"
           -pieces
 
  Date: Sat, 6 Apr 1996 20:11:50 -0500
  
  From: Wendy Lockman 
  
  Posted 10-17-93 by D. PILEGGI on F-Cooking
  
  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.
  
  MM-RECIPES@IDISCOVER.NET
  
  MEAL-MASTER RECIPES LIST SERVER
  
  MM-RECIPES DIGEST V3 #98