| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 4 | Servings | |
INGREDIENTS
| 4 | Round bone lamb shoulder chops, lean | |
| Oil for browning | ||
| 5 | Green onions, sliced | |
| 4 | lb | Shelled fresh Fava beans (up to 5) |
| 3 | Fresh tomatoes, peeled and coarsley chopped | |
| Salt and pepper to taste | ||
| 1 | ts | Sugar |
| 1 | Lemon , juice of | |
| 1 | c | Boiling water |
INSTRUCTIONS
Remove all the fat from the lamb and brown in oil in a deep skillet with a lid. When brown on all sides, add onions and fry until the onions are also brown. Wash shelled beans well and place over meat. Add tomatoes, salt and pepper, sugar, lemon juice and boiling water. Cover and cook over low heat until well done. Serve on top of white rice. Note: you may also use about 2 lbs. of lamb shank, ground lamb or lamb shoulder cut into 1-1/2-inch cubes. Posted to JEWISH-FOOD digest V97 #064 by [email protected] (Al) on Feb 27, 1997.
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