Lamb and Fava Beans

Name: Lamb and Fava Beans
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 large yellow onion, minced; 2 teaspoons crushed garlic; 2 pounds boneless lamb stew meat; 1 tablespoon cornstarch; 1 1/2 teaspoons Turmeric; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; 1 quart chicken broth; 1 pound fava beans; salt and pepper to taste; 3 cups cooked couscous, rice or quinoa for serving; 1 tablespoon Chopped fresh parsley for garnish

User Reviews

4.6

21 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
4 servings
Calories
662 kcal
Course
Main Course
Cuisine
Middle Eastern

Lamb and Fava Beans

Iris Warren

Report

Tender lamb and fresh fava beans slowly cooked with Middle Eastern spices for a unique and tasty stew. Easy recipe with step-by-step photos.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons extra virgin olive oil
1 large yellow onion, minced
2 teaspoons crushed garlic
2 pounds boneless lamb stew meat
1 tablespoon cornstarch
1 1/2 teaspoons Turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 quart chicken broth (4 cups)
1 pound fava beans
salt and pepper to taste
3 cups cooked couscous, rice or quinoa for serving (optional)
1 tablespoon Chopped fresh parsley for garnish (optional)

Add to Shopping List

Instructions

Heat olive oil in a 6 quart stock pot over medium till hot. Add minced onion and saute for a few minutes till it softens and begins to brown. Add the garlic and continue to saute for 2 minutes longer till fragrant.
Add the lamb stew meat and saute for a few minutes, stirring and turning the meat periodically, till the meat is browned on all sides. Scrape up the brown bits from the bottom and sides of the pan as you cook. If you've chosen a fattier cut of lamb, you might find yourself with a lot of excess fat at the bottom of the pan. If you'd like, you can drain the fat from the meat through a mesh strainer at this point, then return any meat, onions and brown bits back to the pan before proceeding.
Pour 1 quart chicken broth and 2 cups water into the pot and bring it to a simmer. Skim any foam that rises to the top and discard.
Stir in the turmeric, smoked paprika, and cayenne. Add 1/4 tsp salt (if you're salt sensitive, you can omit this and simply salt to taste at the end of cooking).Reduce the stew to a low simmer. Cover the pot with a lid, vent it, and let it cook for 1 hour, stirring once or twice during cooking.
Meanwhile, prepare your fava beans. You want beans that are medium-sized-- not too big or too small, averaging around 6-8 inches in length. The shells should feel slightly firm to the touch, not soft or rubbery. They should be bright to light green in color. A little discoloration on the shell is okay, but avoid beans that are heavily blemished or that have large patches of grey/black on them. Slice the bottom tip off of each bean.
Then, hold the stem end, snap it off, and pull it downward to "unzip" the bean, removing the string(s). During this process, some beans may start to fall apart-- that's ok, they will fall apart in the stew anyway.
Slice the beans into 2-3 inch pieces. Reserve.
Alternatively, you can shell the beans completely and discard the shells.
When the meat has cooked for 1 hour, open the pot. Stir in the fava beans and bring back to a simmer.Cover the pot again, vented, and cook for 15 more minutes. Uncover the pot and continue to simmer till the beans are tender. This could take anywhere from 15-30 more minutes depending on the age and freshness of the beans. As you cook, season the stew with salt and pepper to taste.
When the beans are tender, mix together 1 tbsp cornstarch and 2 tbsp of cold water in a small bowl till smooth. Stir the cornstarch mixture into the stew and let it simmer for 2-3 more minutes till it thickens.Remove the stew from heat. Serve hot over freshly cooked couscous, rice or quinoa (for gluten free use rice or quinoa). You can also serve it on its own for a low-carb meal.

Nutrition Information

Show Details

Calories 662kcal (33%) Carbohydrates 56g (19%) Protein 60g (120%) Fat 20g (31%) Saturated Fat 5g (25%) Cholesterol 147mg (49%) Sodium 1028mg (43%) Potassium 1285mg (37%) Fiber 8g (32%) Sugar 3g (6%) Vitamin A 265IU (5%) Vitamin C 20.4mg (23%) Calcium 91mg (9%) Iron 7.2mg (40%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 662 kcal

% Daily Value*

Calories	662kcal	33%
Carbohydrates	56g	19%
Protein	60g	120%
Fat	20g	31%
Saturated Fat	5g	25%
Cholesterol	147mg	49%
Sodium	1028mg	43%
Potassium	1285mg	27%
Fiber	8g	32%
Sugar	3g	6%
Vitamin A	265IU	5%
Vitamin C	20.4mg	23%
Calcium	91mg	9%
Iron	7.2mg	40%