Fava bean and meat stew (morocco)

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.

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