Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean beef |
| \N \N | Or lamb; cut |
| \N \N | Into medium size pieces |
| \N \N | Salt and pepper |
| 1 teaspoon | Ginger |
| ½ teaspoon | Turmeric |
| 4 \N | Cloves garlic; crushed |
| 1 large | Onion; finely chopped |
| ½ cup | Finely chopped fresh cilantro leaves |
| 1½ cup | Water |
| 4 tablespoons | Olive oil |
| 2 cups | Fresh fava beans |
| \N \N | Or 19-oz canned favas; drained |
| 5 tablespoons | Lemon juice |
| ½ cup | Pitted black olives; optional |
In a pot, place the meat, salt, pepper, ginger, turmeric, garlic, onion, coriander (cilantro), water, and oil; then cover and cook over a medium heat until the meat is tender. (90 mins or more) Add the fava beans and continue cooking until the beans are tender. Stir in the lemon juice. Place in a serving bowl and decorate with olives.
*[REF Hanneman: "Tajin / Stew," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 ]
Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@...> on Jun 12, 1998, converted by MM_Buster v2.0l.