Title: Israeli Lamb Stew with Dill And Olives
Categories: La, Times
Yield: 6 servings

1/2 c Extra-virgin olive oil
3 lb Lamb shoulder or stew meat;
-cut in 2" chunks
2 Onions; chopped fine
1 ts Ground turmeric
Salt
3/4 ts Freshly ground black pepper
1 c Beef stock
3/4 c Lemon juice
1 1/2 lb Spinach; chopped
2 bn Celery (leaves only); finely
-chopped
8 Green onions (white parts
-only); finely chopped
1 c Pitted halved green olives
2 c Peeled diced boiling
-potatoes
2 tb Minced fresh dill

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@prodigy.net

Converted by MM_Buster v2.0l.