Lamb with Fava Beans
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A Greek-Turkish style Sephardic dish FROM - "Now We're Cooking" - Laurence Whiting INGREDIENTS 4 round-bone lamb shoulder chops or 2 pounds lamb shank or 2 pounds ground lamb    or 2 pound lamb shoulder, cut into 1-1/2 inch cubes Oil for browning 5 green onions, sliced 4 to 5 pounds shelled, fresh fava beans 3 fresh tomatoes, peeled and coarsely chopped Salt and pepper, to taste 1 teaspoon sugar Juice of 1 lemon 1 cup boiling water Remove all the fat from the lamb and brown in oil uncovered in a deep skillet which has a lid. When brown on all sides, remove from skillet. Add onions and fry until the onions are also brown. Return lamb to the skillet. Scatter fava beans over meat. Add tomatoes, salt and pepper, sugar, lemon juice and boiling water. Cover and cook over low heat until cooked through and tender. Serve on top of white rice. Makes 4 servings