Try this Fresh Fava Beans with Lamb recipe, or contribute your own.Suggest a better description
Remove all the fat from the lamb and brown in oil in a deep skillet with a lid. When brown on all sides, add onions and fry until the onions are also brown. Wash shelled beans well and place over meat. Add tomatoes, salt and pepper, sugar, lemon juice and boiling water. Cover and cook over low heat until well done. Serve on top of white rice. Note: you may also use about 2 lbs. of lamb shank, ground lamb or lamb shoulder cut into 1-1/2-inch cubes. Posted to JEWISH-FOOD digest V97 #064 by firstname.lastname@example.org (Al) on Feb 27, 1997.
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|Serving Size: 1 Serving (486g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 39.6mg||1 %|
|Potassium 0.4mg||0 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.1g|
|Protein 0g||0 %|
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Calories per serving: 12
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