Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, June 08, 2011

Fava Beans with Lamb

(Etli Bakla - Adana)

Fava Beans with Lamb
500 gr Fava Beans, washed, trim both ends and shave along the sides with a knife. Cut them in a 2 cm long.
150-200 gr. Lamb, cut in cube
1 medium size onion, chopped
4-5 tbsp extra virgin olive oil
1 tbsp butter
1 spoon full red pepper paste
1 + 1 1/2 cup hot water

Garlic Yoğurt Sauce:
1/2 cup Turkish yoğurt
1 garlic clove, mashed with 1/2 tsp salt
2 tbsp dill, chopped

Cook the lamb cubes with its own juice. After all the water evaporates, add the onion butter and olive oil, saute for a few minutes. Add 1 cup of hot water, cook over medium-low heat until all the water evaporates and the lamb pieces are soften.

Then add red pepper paste and fava beans saute over low heat until the beans colour turns to yellowish. Stir occasionally. Then add 1 1/2 cup hot water and salt. Cover the lid halfway and cook for about 25-30 minutes at low medium heat. If necessary add more hot water.

Serve Fava Beans with Lamb with Garlic Yoğurt Sauce on top.

2-3 servings.



At 4:23 PM, Anonymous Anonymous said...

Hello Binnur, by bamya do you refer to fava beans or okra? im not sure what kind of bean i am supposed to use? The idea of mixing beans with the meat is great(i also think of ground meat to this recipe) :)

At 5:24 PM, Blogger Binnur said...

Bamya means okra in English which is not in the beans family. I used Fava beans (not okra) in this recipe. You can always use ground beef instead of lamb or beef cubes in the dish.


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