Lamb With Garlic & Fava Beans

• 3 lbs lamb (well-trimmed of fat & cut in approx 1 1/2 in cubes)
• 4 tablespoons olive oil
• 1 large onion (chopped)
• 9 garlic cloves (uncooked)
• 1 bay leaf
• 1 teaspoon paprika
• 1/2 cup dry sherry
• 4 ounces fava beans, shelled
• 2 tablespoons fresh parsley (chopped)
• salt (to taste)
• black pepper (to taste)

1. Heat 2 tbsp olive oil in large Dutch oven. Add half of cubed lamb & brown well on all sides. Remove meat from pan, set aside & brown the rest of the lamb the same way. Remove meat from pan & set aside.
2. Heat remaining 2 tbsp of olive oil in the same pan, add chopped onion & cook for approx 5 min till soft. Return meat to pan with any drippings accumulated & combine w/onions.
3. Add whole garlic cloves, bay leaf, paprika & dry sherry. Bring to a slow boil, reduce heat, cover tightly & simmer VERY GENTLY for 1 1/2 hrs till tender.
4. Add fava beans 10 min b4 end of cooking time. Remove garlic cloves + bay leaf, season w/salt & pepper to taste & stir in fresh parsley just b4 serving.
5. NOTES: Lima beans may be subbed for fava beans. I used fava beans & did not peel their wrinkled skin before serving as the pic showed them unpeeled. Just to ck, I peeled a few & found I preferred them peeled for any future efforts. I worried a bit about the apparent shortage of liquid, but that was unfounded as there was plenty of the rich brown sauce.

lamb, olive oil, onion, garlic, bay leaf, paprika, dry sherry, fava beans, fresh parsley, salt, black pepper

Taken from www.food.com/recipe/lamb-with-garlic-fava-beans-196436 (may not work)