Fava Bean And Meat Stew (morocco)

Churches are not all wise, neither do they all judge in the power of the Holy Ghost, but many of them judge after the flesh; yet I had sooner accept the opinion of a company of the Lord’s people than my own upon so personal a subject as my own gifts and graces. At any rate, whether you value the verdict of the church or no, one thing is certain, that none of you can be pastors without the loving consent of the flock; and therefore this will be to you a practical indicator if not a correct one.

C.H. Spurgeon

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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