Lamb With Garlic & Fava Beans - cooking recipe

Ingredients

3 lbs lamb (well-trimmed of fat & cut in approx 1 1/2 in cubes)
4 tablespoons olive oil
1 large onion (chopped)
9 garlic cloves (uncooked)
1 bay leaf
1 teaspoon paprika
1/2 cup dry sherry
4 ounces fava beans, shelled
2 tablespoons fresh parsley (chopped)
salt (to taste)
black pepper (to taste)

Preparation

Heat 2 tbsp olive oil in large Dutch oven. Add half of cubed lamb & brown well on all sides. Remove meat from pan, set aside & brown the rest of the lamb the same way. Remove meat from pan & set aside.
Heat remaining 2 tbsp of olive oil in the same pan, add chopped onion & cook for approx 5 min till soft. Return meat to pan with any drippings accumulated & combine w/onions.
Add whole garlic cloves, bay leaf, paprika & dry sherry. Bring to a slow boil, reduce heat, cover tightly & simmer VERY GENTLY for 1 1/2 hrs till tender.
Add fava beans 10 min b4 end of cooking time. Remove garlic cloves + bay leaf, season w/salt & pepper to taste & stir in fresh parsley just b4 serving.
NOTES: Lima beans may be subbed for fava beans. I used fava beans & did not peel their wrinkled skin before serving as the pic showed them unpeeled. Just to ck, I peeled a few & found I preferred them peeled for any future efforts. I worried a bit about the apparent shortage of liquid, but that was unfounded as there was plenty of the rich brown sauce.