Codrerio Con Fava (lamb & Fresh Fava Beans)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Turkish | Meat | 6 | Servings |
INGREDIENTS
| 2 | c | Water |
| 3 | lb | Lamb shank or breast of |
| lamb cut into 3" pieces | ||
| 2 | c | Water |
| 3 | lb | Fresh fava beans |
| 1 | t | Salt, or to taste |
| 2 | t | Sugar |
| 4 | Scallions, sliced into 1/2" | |
| pieces |
INSTRUCTIONS
Date: Sat, 6 Apr 1996 20:11:50 -0500 From: Wendy Lockman <wlockman@ra1.randomc.com> Posted 10-17-93 by D. PILEGGI on F-Cooking Cook the lamb in 2 cups of water over moderate heat for 5 minutes, stirring several times. Drain well to remove excess fat. Add the 2 remaining cups of water to the pan, cover, and cook over low heat for 1 hour. This should tenderize the lamb. 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. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #98 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 568
Calories From Fat: 198
Total Fat: 22.1g
Cholesterol: 101.3mg
Sodium: 542.4mg
Potassium: 1164.4mg
Carbohydrates: 56g
Fiber: 17.2g
Sugar: 30.9g
Protein: 46.2g