Fresh Fava Beans in Yogurt Sauce

(Yogurtlu Bakla - Gazianatep - Southeast Anatolia Region)

~200g lamb, cut in cubes
1 cup hot water
~500g fresh fava beans, cleaned, trimmed, cut in bite size, soak into the 1/2 cup lemon juice, drain
2-3 green garlic, or 1-2 garlic cloves, chopped
2-3 green onions, chopped
1/2 cup canned chickpeas, rinsed
~2 1/2 cup hot water
Salt
Pepper

Yogurt Sauce:
1/2 cup Creamy Turkish yogurt
1 egg yolk
1 tsp flour

Garnish:
Pinch of saffron
1 tbsp butter

Cook the lamb cubes in their own juice in a medium-sized pot. Add 1 cup of hot water. Cover and cook at low-heat until the lamb pieces are tender. Then add the rest of the ingredients. Cover and cook at medium-low heat until the fava beans are softened. If needed, you can add more hot water.

Meanwhile, whisk the creamy yogurt, egg yolk and flour in a small bowl. Take a few spoons of juice of the dish and blend well with the sauce. Slowly pour this mixture into the pot while stirring. Simmer for 2-3 minutes.

Meanwhile, melt the butter in a small pan and add the saffron. When it starts to bubble, turn the heat off. Drizzle over the dish. Serve immediately.

2 servings.