Stew of Fresh and Tender Fava Beans

Name: Stew of Fresh and Tender Fava Beans
Cuisine: Iraqi
Ingredients: 4 chunks of meat, best cuts: trimmed lamb or veal shanks (2–2½ lb/900g–1.25 kg), or any cut of meat on the bone (see Suggested Cuts); 2 to 3 fresh or dried small hot peppers, optional; 3 heaped tablespoons (one 6 oz/175 g can) tomato paste diluted in a little hot water or one 15 oz/425 g can tomato sauce; ¼ teaspoon black pepper; ¼ teaspoon ground ginger; ¼ cup (½ oz/15 g) fresh dill, chopped, or 1 teaspoon dried dill weed; 1 lb (450 g) fresh and tender fava/broad beans; or one 15 oz/425 g can, drained; 1 medium onion, coarsely chopped; 3 cloves garlic, sliced lengthwise; 1 tablespoon oil; 2 tablespoons lemon juice; 1½ teaspoons salt

Preparation info

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

Ingredients

4 chunks of meat, best cuts: trimmed lamb or veal shanks (2–2½ lb/900g–1.25 kg), or any cut o

Asia
Iraq
Main course
Stew
Spicy
Gluten-free

Method

In a heavy medium pot, cook shanks as described in Suggested Cuts and Okra Stew, the first step. Cooking time is determined by your choice of meat.
While meat is cooking, prepare fava beans. Cut off both ends of the pods, and remove any strings. Then bunch 4 to 5 pods together, and cut them crosswise into slices ⅓in/8mm thick. P