Codrerio Con Fava (Lamb & Fresh Fava Beans)
Lamb Beans Meat
Last updated 6/12/2012 1:17:11 AM. Recipe ID 47450. Report a problem with this recipe.
Title: Codrerio con fava (lamb & fresh fava beans)
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"
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.
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #98
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