| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Beans, Meats, Soups, Mcrecipe |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Lean beef |
|
|
Or lamb; cut |
|
|
Into medium size pieces |
|
|
Salt and pepper |
| 1 |
ts |
Ginger |
| 1/2 |
ts |
Turmeric |
| 4 |
|
Cloves garlic; crushed |
| 1 |
lg |
Onion; finely chopped |
| 1/2 |
c |
Finely chopped fresh cilantro leaves |
| 1 1/2 |
c |
Water |
| 4 |
tb |
Olive oil |
| 2 |
c |
Fresh fava beans |
|
|
Or 19-oz canned favas; drained |
| 5 |
tb |
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.
A Message from our Provider:
“Famous last words: I did it my way”