Author Notes
I learned it from a French friend whose grandmother is Algerian. —pastrygirl
Ingredients
-
1
lamb shoulder, cut in chunks
-
2 cups
cooked fava beans, white beans, or chick peas
-
2
onions, diced
-
3 tablespoons
paprika
-
3
tomatoes, cut in chunks
-
1 bunch
greens, cut in thin strips (or 2 zucchini, diced)
-
1 bunch
cilantro, chopped
-
1 bunch
mint, chopped
-
1/2 cup
small form pasta
-
2 tablespoons
lemon juice
Directions
-
If using fava beans, remove the skins.
-
Brown the lamb chunks in 2 Tbsp olive oil, until dark golden.
-
Add the onion and cook until golden, salt and pepper liberally. Add the paprika, and stir and cook until well caramelized.
-
Add the tomatoes, cook until they have blended with the rest. Add the beans, cover with water, add 1 tsp salt, one half of the mint and one half of the cilantro. Cook about 1 hour, or until the meat is tender.
-
Add the greens or zucchini and the pasta and cook 15 minutes. Serve garnished with the remaining mint and cilantro and a squeeze of fresh lemon juice.
See what other Food52ers are saying.