Lamb Casserole with Garlic and Broad Beans

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Preparation info
  • Serves

    Six

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This delicate sephardic stew, flavoured with sherry and plenty of garlic, is prepared with spring’s first beans. Because sephardim eat beans during Pesach, unlike Ashkenazim and other groups, this dish is traditionally served for Pesach sedar.

Ingredients

  • 45 ml/3 tbsp olive oil
  • 1.5 kg/3–3½

Method

  1. Heat 30 ml/2 tbsp of the oil in a large flameproof casserole. Add half the meat and brown well on all sides. Transfer to a plate. Brown the rest of the meat in the same way and r