| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Beans, Mcrecipe, Meats, Soups | 6 | Servings | |
INGREDIENTS
| 1 | lb | Lean beef |
| Or lamb, cut | ||
| Into medium size pieces | ||
| Salt and pepper | ||
| 1 | t | Ginger |
| 1/2 | t | Turmeric |
| 4 | Cloves garlic, crushed | |
| 1 | Onion, finely chopped | |
| 1/2 | c | Finely chopped fresh |
| cilantro leaves | ||
| 1 1/2 | c | Water |
| 4 | T | Olive oil |
| 2 | c | Fresh fava beans |
| Or 19-oz canned favas | ||
| drained | ||
| 5 | T | Lemon juice |
| 1/2 | c | Pitted black olives |
| optional |
INSTRUCTIONS
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@wizard.ucr.edu> on Jun 12, 1998, converted by MM_Buster v2.0l.
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