Israeli lamb stew with dill and olives
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Extra-virgin olive oil |
| 3 | pounds | Lamb shoulder or stew meat; cut in 2\" chunks |
| 2 | Onions; chopped fine | |
| 1 | teaspoon | Ground turmeric |
| Salt | ||
| ¾ | teaspoon | Freshly ground black pepper |
| 1 | cup | Beef stock |
| ¾ | cup | Lemon juice |
| 1½ | pounds | Spinach; chopped |
| 2 | bunches | Celery (leaves only); finely chopped |
| 8 | Green onions (white parts only); finely chopped | |
| 1 | cup | Pitted halved green olives |
| 2 | cups | Peeled diced boiling potatoes |
| 2 | tablespoons | Minced fresh dill |
Directions
Heat 2 tablespoons oil in flameproof casserole over medium heat. Add lamb and onions and brown, about 10 minutes. Season with turmeric, salt to taste and pepper. Add beef stock and lemon juice, cover and simmer, stirring several times, 15 minutes. Cook spinach, celery leaves and green onions in batches in heavy skillet over very low heat until vegetables begin to wilt, about 5 minutes. Add remaining 6 tablespoons oil to skillet and fry 5 minutes. Add spinach mixture to meat in casserole, then add olives, potatoes and dill. Simmer gently, covered, stirring occasionally, until meat and potatoes are tender, about 45 minutes. Serve hot. Yields 6 servings.
Each serving: 495 calories; 432 mg sodium; 111 mg cholesterol; 29 grams fat; 20 grams carbohydrates; 39 grams protein; 1.34 grams fiber Recipe Source: Los Angeles Times - 03-28-1999 Recipe adapted from a dish by Daniel Rogoov, restaurant and wine critic for the Israeli newspaper Ha'aretz, by way of cookbook author Joan Nathan Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
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