Yield: 4 Servings
Measure | Ingredient |
---|---|
5 tablespoons | Oil |
1½ pounds | Lamb; finely diced |
1 \N | Onion; chopped |
½ teaspoon | Salt |
\N \N | Fresh ground black pepper |
½ teaspoon | Turmeric |
⅓ cup | Lemon juice |
½ cup | Water |
10 \N | Scallion; thinly sliced |
1 tablespoon | Celery leaves; finely chopped |
½ pounds | Spinach; chopped |
3 tablespoons | Parsley; chopped |
⅔ cup | Garbanzo beans; drained |
Heat 2 tablespoons oil in a heavy casserole and saute the lamb until well browned on all sides. Add the onion and saute until soft. Add salt, pepper, turmeric, lemon juice and water and bring to a boil. Lower the heat, cover and simmer very slowly 15 minutes. Heat the remaining oil in a skillet and saute the scallions, celery seaves, spinach and parsley for 2 minutes, stirring constantly. Add these vegetables and the chick peas to the meat and combine thoroughly. Bring to a boil and lower the heat. Cover and simmer vey slowly another 20 minutes.
Posted to recipelu-digest by Nesb2<Nesb2@...> on Mar 9, 1998