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| Lamb Stew with Dill and Olives
1/2 cup argan oil or 2 Tbsp. each argan oil and olive oil, mixed together about 1 1/2 kilos of lamb , cut for stew 2 medium onions, chopped finely 1 tsp. turmeric 3/4 tsp. pepper salt to taste 1 cup beef stock 3/4 cup lemon juice 675 gr. spinach, chopped the leaves of 2 bunches of celery, chopped finely the white parts of 8 spring onions, chopped finely 1/4 kilo green olives, pitted and halved 1/2 cup dried peas, soaked in water 2 hours and drained 2 Tbsp. fresh dill, chopped finely In a flameproof casserole heat 2 Tbsp. of the oil and in this brown together the lamb and onions. Season with the turmeric, pepper and salt to taste and then pour over the stock and lemon juice. Cover and simmer for 15 minutes, stirring several times. In a heavy skillet cook the spinach, celery leaves, and spring onions over a very low flame, without adding water, just until the vegetables begin to shrivel. Add the remaining oil to the skillet and fry for 5 minutes. Add the ingredients of the skillet to the meat and then add the olives, dried peas and dill. Simmer gently, stirring occasionally, until the meat and peas are tender (about 45 minutes). Serve hot. (Serves 4 - 6). Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |