Lamb Stew, With Fava Beans, Swiss Chard

Ingredients

• 2 pounds lamb stewing meat, with bones
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 3 pieces lemon peel
• 1 teaspoon turmeric
• 1 teaspoon Hungarian paprika
• 1 teaspoon cumin
• 1 cup water
• 1 bunch Swiss chard, stalks removed
• 1 ½ pounds fava beans, shelled
• 6 medium leeks, cut in 1 1/2 inch slices
• Coarse salt and freshly ground pepper to taste
• Fresh coriander or parsley to garnish, chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    568 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 18 grams dietary fiber; 23 grams sugars; 67 grams protein; 142 milligrams cholesterol; 495 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Remove excess fat from lamb and cut the meat into one-and-onehalf-inch pieces. Using a large casserole dish about 12 inches across, or an earthenware dish that can be used on top of a flame, brown the pieces of lamb. If there is a lot of fat pour off the excess.
2. Add the onions, lemon peel and garlic. Sprinkle with the turmeric, paprika and cumin. Add one cup water. Cover and simmer over low heat for one hour, stirring occasionally.
3. Meanwhile soak the leeks in cold water and rinse thoroughly, making sure there is no grit in the stalks. Carefully wash the Swiss chard and tear into large pieces.
4. Add the leeks, beans and Swiss chard in that order to the casserole. Season with salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. If necessary, add a little more water (the chard should be provide some more liquid of its own). When the beans and leeks are tender, remove from the stove, sprinkle with parsley or coriander and serve.

• Goat cheese and tomato salad go well after this dish.

About 1 hour 45 minutes