Tori Avey: Lamb and Fava Bean Curry

So, it's fava bean season.  And it's a very short season, apparently.  And I feel like I should take advantage of this season for some reason.  Even though I hate lima beans and their ilk.  So I figured that I would take the fava beans and immerse them in a spicy Indian curry, and thereby erase all traces of lima bean-ness.  Okay, so it sounded better in my head, but it actually turned out pretty well.  And I did eat the fava beans.  I'm not nuts for them, but I don't hate them, especially if they're just barely cooked so that you avoid that nasty-mushy-bean thing.

Lamb and Fava Bean Curry
Inspired by Tori Avey blog

Oil or ghee
1 large yellow onion, finely chopped
4 cloves garlic, minced
½-inch piece ginger, grated
1 cinnamon stick
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon smoked paprika
½ teaspoon ground cardamom
Pinch ground cloves
1 teaspoon salt
1 (14½-ounce) can diced tomatoes
¼ cup almonds
1 pound lamb leg, cubed
3 cups water or lamb stock
1½ cups fava beans, peeled
¼ cup Greek or Indian yogurt
1 teaspoon garam masala

In a large Dutch oven over medium heat, heat oil or ghee until shimmering.  Add onion and cook until browned, about 8 to 10 minutes.  Add garlic and ginger and cook, stirring, for another minute.  Add cinnamon, coriander, cumin, chili powder, turmeric, paprika, cardamom, cloves, and salt and toss for 30 seconds or so until you can smell the spices.

Blend the can of tomatoes with the almonds until smooth and then pour into the pot with the onions and spices.  Cook the tomato mixture until all of the liquid is gone and the oil begins to pool around the tomatoes.  Add the lamb and water or lamb stock, and cook, covered, until lamb is fork tender, at least 1 hour.  Add additional water if the pot starts to get dry.

When lamb is tender, add the fava beans and cook, covered, for 20 more minutes.  When the beans are tender, add the yogurt and garam masala.  The mixture should be thick.  Serve over basmati rice.

Makes 6 servings