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Israeli Lamb Stew With Dill And Olives
Ingredients
- 1/2 c. extra-virgin extra virgin olive oil
- 3 lb lamb shoulder or possibly stew meat cut in 2" chunks
- 2 x onions minced fine
- 1 tsp grnd turmeric Salt to taste
- 3/4 tsp freshly-grnd black pepper
- 1 c. beef stock
- 3/4 c. lemon juice
- 1 1/2 lb spinach minced
- 2 bn celery, leaves only finely minced
- 8 x green onions, white parts only finely minced
- 1 c. pitted halved green olives
- 2 c. peeled diced boiling potatoes
- 2 Tbsp. chopped fresh dill
Directions
- Heat 2 Tbsp. oil in flameproof casserole over medium heat. Add in lamb and onions and brown, about 10 min. Season with turmeric, salt to taste and pepper. Add in beef stock and lemon juice, cover and simmer, stirring several times, 15 min.
- Cook spinach, celery leaves and green onions in batches in heavy skillet over very low heat till vegetables begin to wilt, about 5 min. Add in remaining 6 Tbsp. oil to skillet and fry 5 min.
- Add in spinach mix to meat in casserole, then add in olives, potatoes and dill. Simmer gently, covered, stirring occasionally, till meat and potatoes are tender, about 45 min. Serve warm.
- This recipe yields 6 servings.
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