(aka “boop” – spelled bób)
m proposed that we make one recipe from one of our many fabulous cookbooks once a week. she says we don’t eat enough good food. by “good” she means gourmet. our first recipe comes from paula wolfert’s mediterranean grains and greens (m is going through a mediterranean cuisine phase). i burned the casserole but we still managed to rescue the dish. unfortunately, the nuances of the spices, harissa, and cumin/coriander got lost in translation. next time…
2.5 TBSP olive oil
2 lbs shoulder lamb chops, trimmed of fat and cut into 3/4″ pieces
1 medium onion
1 1/2 TBSP tomato paste
1 TBSP harissa
2 cloves garlic, peeled, crushed
pinch of ground curry spices (cumin, coriander)
salt and pepper
3 lbs fresh unshelled fava beans (or about 3 cups shelled)
2 bunches swiss chard, washed and stemmed
1 cup chopped flat leaf parsley
chopped fresh cilantro for garnish
- In a 4-qt heavy casserole, combine the oil, lamb, and onion, and cook over medium heat, stirring often, until meat turns light brown, about 8 minutes. Add the tomato paste and harissa and stir until they glisten and coat the meat, about 2 minutes. Add the garlic, curry spices, salt, and pepper and 3/4 cup water, cover, and cook over medium-low heat for 1 1/2 hours.
- Meanwhile, shuck the beans and discard the pods. Peel the favas by dropping into boiling water and cooking for half a minute, then drain. Rinse under cool running water and peel off the skins. Cover with plastic wrap and hold up to one hour.
- Cut the swiss chard as thinly as possible, then cut into 1-inch lengths.
- Add the swiss chard to the casserole and continue cooking 20 minutes. Stir in the favas and parsley and cook 10 minutes longer. Correct the seasoning with salt and pepper and present decorated with cilantro leaves. Serve at once.
the finished product
