| 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 |
t |
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 alotzkar@direct.ca (Al) on Feb 27, 1997.
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