Israeli Cuisine Israel Kitchen Food Recipe

Lamb Stew with Dill and Olives

Lamb Stew with Dill and Olives


— 1/2 cup olive oil.
— about 1 1/2 kilos of lamb, cut as 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 Tbsp. fresh dill, chopped finely.


Lamb Stew with Dill and Olives Recipe


Heat 2 Tbsp. of the oil and in this brown the lamb and onions. Season with 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 soften.

Add the remaining oil to the skillet and fry for 5 minutes. Add these ingredients to the meat and then add the olives, dried peas and dill. Simmer gently, stirring occasionally, until the meat and beans are tender (about 45 minutes). Serve hot.


Lamb Stew

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