My new orchid, shot in the Stowell vertical method. Does this have anything to do with fava beans? No.
I had quite a lot of left over roast lamb from the other day https://cookinginsens.wordpress.com/2011/08/09/grilled-curried-leg-of-lamb-and-the-harpy/ and we had already exhausted the sandwich option. The idea of another cottage pie about bored me to death.
I decided to go with the “Loosiana” method of cutting things up before you know what you’re going to make. It worked for my mother and grandmother. I cut up green peppers, onions, garlic, ginger, left over lamb and some tomatoes from M. Parret’s garden. The vegetables and lamb started to look ragout-like.
I had some ravishing fava beans that looked like they belonged in this pot. So after the vegetables had cooked for about 30 minutes, I added the fava and heated them in the stew for about 7 minutes.
2 cups of roast lamb, cut into cubes
1 onion, coarsely chopped
1 green bell pepper, coarsely chopped
3 garlic cloves, chopped
4 thin slices of fresh ginger, finely chopped
2 tbsp olive oil
4 small tomatoes, coarsely chopped
1 cup chicken broth
2 cups of fresh fava beans, shelled and peeled
Saute the onion, bell pepper, garlic and ginger in the olive oil until the onion is soft. Add the lamb cubes and continue to cook for about 4 minutes. Add the tomatoes, chicken broth, bring to a boil and simmer for 30 minutes. Add the fava beans and continue to cook for another 7 minutes.
Wine suggestion: Brouilly