2 lbs lamb, bone included
1 tbsp olive oil<
¼ tsp white pepper
1 tsp coriander seed
2 tsp cumin
1 garlic head
1 tsp fennel
1 c fava beans
salt to taste
Soak beans overnight. Strain and set aside.
Cut a yearling lamb wash and clean meat, fat and the tripe. Cut the meat into bite size pieces. Warm a frying pan. Add olive oil and add the meat. stirring occasionally until the moisture from the meat evaporates and the meat is sealed.
Chop the onion and fry it until it is translucent. Peel the garlic cloves and fry them. Put the meat, onion, garlic cloves, fat, tripe and the bone in a pot with salt, oil, pepper, coriander seed, 1 tsp cumin, chopped onion and heat, Then add hot water for the broth.
Wash crushed fava beans several times with hot water. Grease them with oil and put them in a pot greased with oil with hot water, cumin and fennel. Cook stirring constantly until favas are tender., about ½ hours. If water evaporates before done, add hot water.
Dissolve salt in a dish with a little broth. Add this to the favas and mash them with the spoon or in a food processor. Strain them. Season with salt and set aside. When meat is done slowly mix the favas with the meat, leaving the pot on the ambers, for a while to let it cool. Serve on a platter.