Lamb With Garlic Fava Beans

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On our recent trip to the us, dh & i found ourselves happily well-fed w/beef & ready again for some lamb. While visiting friends (disa & curtis in huntsville, al), i found this dish in her mediterranean: food of the sun" cookbook by jacqueline clark & joanna farrow. This is very easy to fix & we were rewarded w/a taste sensation that will be repeated soon now that we are home again."

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Steps

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Heat 2 tbsp olive oil in large dutch oven.

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Add half of cubed lamb & brown well on all sides.

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Remove meat from pan , set aside & brown the rest of the lamb the same way.

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Remove meat from pan & set aside.

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Heat remaining 2 tbsp of olive oil in the same pan , add chopped onion & cook for approx 5 min till soft.

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Return meat to pan with any drippings accumulated & combine w / onions.

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Add whole garlic cloves , bay leaf , paprika & dry sherry.

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Bring to a slow boil , reduce heat , cover tightly & simmer very gently for 1 1 / 2 hrs till tender.

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Add fava beans 10 min b4 end of cooking time.

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Remove garlic cloves + bay leaf , season w / salt & pepper to taste & stir in fresh parsley just b4 serving.

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I used fava beans & did not peel their wrinkled skin before serving as the pic showed them unpeeled.

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Just to ck , i peeled a few & found i preferred them peeled for any future efforts.

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I worried a bit about the apparent shortage of liquid , but that was unfounded as there was plenty of the.

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Ingredients

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lamb, olive oil, onion, garlic cloves, bay leaf, paprika, dry sherry, fava beans, fresh parsley, salt, black pepper