Author Notes
I learned it from a French friend whose grandmother is Algerian. —pastrygirl
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Ingredients
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1
lamb shoulder, cut in chunks
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2 cups
cooked fava beans, white beans, or chick peas
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2
onions, diced
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3 tablespoons
paprika
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3
tomatoes, cut in chunks
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1 bunch
greens, cut in thin strips (or 2 zucchini, diced)
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1 bunch
cilantro, chopped
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1 bunch
mint, chopped
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1/2 cup
small form pasta
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2 tablespoons
lemon juice
Directions
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If using fava beans, remove the skins.
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Brown the lamb chunks in 2 Tbsp olive oil, until dark golden.
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Add the onion and cook until golden, salt and pepper liberally. Add the paprika, and stir and cook until well caramelized.
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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.
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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.
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