Ragout of Lamb and Fava Beans

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

The globe artichoke bottoms in this Mediterranean stew may be replaced by sliced Jerusalem artichokes or carrots. Alternatively, the stew can be made without meat and served hot as a vegetable side dish or cold as a salad.


  • 4 ½ lb/2 kg boneless breast or shoulder of lamb or mutton


  1. Trim any excess fat from the meat. If using breast, cut it in sections or, if using shoulder, cut it in 2 in/5 cm chunks. Heat the oil in a heavy casserole, add the meat and brown it well on all sides over a fairly high heat.
  2. Remove the meat from the casserole, add the onions and cook gently, stirring often, for 10 minutes or until they are soft but not brown.