In 5-quart saucepan, saute lamb (or beef) in 1 tablespoon oil and 1 tablespoon water over medium heat until brown. Stir in fava beans, onion, and dill weed for a few minutes or until soft. Add a little more water if needed. Remove bean mixture and set aside. In the same pot, bring the 4 cups water to a boil. add rice, 1 tablespoon vegetable oil, and salt. Bring to a boil, cook until most water is absorbed, stir, then cover and reduce to low.