Turkish Lamb With Green Garlic – The Forward

Ingredients

• Olive oil for browning and sautéing
• 3 to 4 pounds boneless lamb shoulder, cut into 1 ½-to 2-inch pieces
• Salt and freshly ground black pepper
• 1 cup meat broth or water, or as needed
• ¼ cup tomato paste
• 3 tablespoons red wine vinegar
• 2 teaspoons Maras or Aleppo pepper flakes, or more to taste
• 1 pound green garlic stalks, or 2 small heads garlic
• 2 pounds green onions (about 6 large bunches)
• 2 pounds fresh fava beans, shelled, blanched, and peeled (optional)
• Squeeze of fresh lemon juice (optional)