Fava bean and meat stew (morocco)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean beef |
| Or lamb; cut | ||
| Into medium size pieces | ||
| Salt and pepper | ||
| 1 | teaspoon | Ginger |
| ½ | teaspoon | Turmeric |
| 4 | 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 |
| Or 19-oz canned favas; drained | ||
| 5 | tablespoons | Lemon juice |
| ½ | cup | Pitted black olives; optional |
Directions
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.