I write this post with a heavy heart towards those of us in Japan enduring the tragic reality of this tsunami. Hope the largest number of people can and will be saved.
This dish is a Near East meets Far East concoction; I made it over two days (preparing the lamb broth the day before) and it was gone in less than 30 minutes.
Just make some lamb shanks in a broth (that is the Lebanese way); then strain the broth, and cook the fava beans in it and finally the rice noodles. Add some seasonings (lots of garlic, soya sauce) and call it a day!
The key in this dish is to make a flavorful lamb broth: I added lots of herbs, boiling onions, seven-spice seasoning and some diced tomatoes. Season the lamb according to your taste and wishes.
- 3 lamb shanks
- 1 pound of tomatoes or a large can of diced tomatoes (tomatoes peeled and diced and seeded)
- 1 bunch of parsley or coriander or any herb of your choice
- 1/2 bulb of garlic (cloves peeled and mashed in a mortar with some salt)
- soy sauce, to taste
- 8 ounces of rice noodles
- 2 cups of frozen fava beans (can use fresh)
- 2 cups of boiling onions (can use 2 large onions)
- Make a broth with the lamb shanks: clean and dry the shanks. Season with salt, pepper and seven-spice or cinnamon, allspice, and other spices of your taste. Fry in a tablespoon of olive oil on all sides till browned; add 6 cups of water to the pot and bring to a simmer. Simmer gently for one hour, adding diced tomatoes after about 30 minutes of simmering. When the lamb shanks are falling off the bone turn off the heat and strain the broth. Cut the lamb shanks in bite-size morsels and set aside on a plate.
- Fry a bit of olive oil in the pot and add the boiling onions, browning them a bit; add the strained stock, some fava beans and the mashed garlic. Bring to a simmer and simmer for 15 minutes or so. Add the rice sticks and simmer for a few minutes, add some soy sauce and let the noodles absorb the broth and take on the flavor of soy and garlic.
- Add the lamb morsels at the end and serve with additional soy sauce on the side.
I peeled the fava beans after they were cooked as their skin is too thick and hard to digest.
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