Title: Codrerio Con Fava (Lamb & Fresh Fava Beans)
Categories: Meat
Yield: 6 Servings

2 c Water
3 lb Lamb shank or breast of
-lamb; cut into 3" pieces
2 c Water
3 lb Fresh fava beans
1 ts Salt; or to taste
2 ts Sugar
4 Scallions; sliced into 1/2"
-pieces

Date: Sat, 6 Apr 1996 20:11:50 -0500

From: Wendy Lockman

Posted 10-17-93 by D. PILEGGI on F-Cooking

1. Cook the lamb in 2 cups of water over moderate heat for 5 minutes,
stirring several times. Drain well to remove excess fat.

2. Add the 2 remaining cups of water to the pan, cover, and cook over low
heat for 1 hour. This should tenderize the lamb.

3. Trim the fava bean pods on both ends. Cut the pods into 3 equal pieces.
Add them to the lamb with the salt, sugar, and scallions. Cover the pan and
simmer over low heat for 20 minutes, or until the favas are tender. Adjust
the salt. The preparation of this Passover dish exemplifies the Turkish
preference for the natural taste of ingredients. Only the simplest of
seasoning are used here to allow the flavor of the favas to dominate.

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