| 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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