Hot and spicy lamb with fava beans

How to make Hot and spicy lamb with fava beans recipe - Agneau et épicée aux haricots de fava recette

Marinating • 30 minutes, Special equipment • large cast-iron pan

ServeS 8

Ingredients:
2 1⁄2lb (1.1kg) leg of lamb, cut into bite-size pieces
2 tbsp olive oil
4 garlic cloves, finely chopped
1–2 tbsp harissa (or to taste)
1 tbsp finely chopped fresh rosemary leaves
6 anchovy fillets, finely chopped
3 tbsp Worcestershire sauce
1 tbsp finely chopped fresh thyme leaves, plus a few extra to garnish
juice of 1 lemon
sea salt and freshly ground black pepper
2 onions, finely chopped
1lb (450g) shelled fava beans
1 ½lb (675g) potatoes, peeled and cut into bite-size pieces
4 cups hot vegetable stock

Method:
1 Put the lamb in a mixing bowl, add the oil, garlic, harissa, rosemary, anchovies, Worcestershire sauce, thyme, and lemon juice, and mix well. Season with sea salt and freshly ground black pepper, then transfer to a plastic bag and mix together. Leave to marinate for at least 30 minutes (or overnight in the fridge).

2 Preheat the oven to 400°F (200°C). Transfer the mixture to a large castiron casserole and cook over mediumhigh heat, turning occasionally, for 10 minutes, or until the lamb is brown on all sides. Add the onions and cook for 5 minutes.

3 Stir in the fava beans and potatoes, pour in the stock, and bring to a boil. Cover and bake for 2 hours, or until the lamb is tender. If it starts to look dry, add some hot water. Season with sea salt and freshly ground black pepper and serve garnished with a few thyme leaves.

Hot and spicy lamb with fava beans