Bagla, misov (Fava beans w/lamb)
1 lb. cubed lamb
1 lb. fresh or 2 pkgs. frozen fava beans
2 medium onions, sliced
1 medium size can stewed tomatoes
1 tsp salt
¼ tsp black pepper
1/3 cup sumac seeds, or 1 lemon
1 small loaf of crusty bread
1. Place meat in a stockpot and cover with water. Boil over a low flame until meat is cooked.
2. In the meantime, soak the sumac seeds for ½ hour in two cups of boiling water. Strain the sumac water, and add to the cooked meat. Discard the seeds. (Juice of one lemon may be substituted for the sumac water.)
3. Add the fava beans and remaining ingredients.
4. Cover and cook for approximately thirty minutes.
Serve in shallow dish with some jinj (gravy). Dunk chunks of bread in the jinj.