This is a delicious, hearty dish that is not too spicy and certainly not bland. The only problem I encountered is that next time I cook something in the oven in my huge cast iron skillet I will remember that it is a two-handed pan (to pick it up) before I spill sauce all over the bottom of my oven. There is a not-too-fun clean up job looming in my future.

ingredients:

	1 - 2 tablespoons clarified butter (ghee)
	1 onion, halved and sliced
	2 - 3 cloves garlic, roughly chopped
	1 teaspoon sugar
	1 teaspoon ground cumin
	1 teaspoon coriander seeds
	5 spicy beef sausages, sliced
	4 oz fava beans, drained and rinsed
	5 - 6 tomatoes, skinned and chopped
	salt and freshly ground black pepper
	handful of flat-leaf parsley (coriander), chopped

directions:

1. In a heavy bottom pan or cast iron skillet, melt the clarified butter and stir in the onion, garlic and sugar. When they begin to colour, srit in the cumin and coriander and stir. Add the sausage.
2. Cook for ten or fifteen minutes to release some of the flavours from the sausage, then stir in the beans and tomatoes. Add in enough water to just cover the beans, put on the lid and cook in the oven on 350 F for about 30 minutes.
3. Remove from oven and cook on stovetop with the cover off for about 15 minutes, or until almost all the liquid is absorbed.
4. Season with salt and pepper to taste and stir in fresh coriander just prior to serving.

I served this as a main course, accompanied by Spinach and Broccoli with Yogurt and Beer Rye Bread.

after-thoughts:

* Adapted From Ghillie Basan's cookbook, The Middle Eastern Kitchen