Israeli Lamb Stew with Dill and Olives

Ingredients :

1/2	cup	extra-virgin olive oil
3	lb	lamb shoulder or stew meat cut in 2" chunks
2	x	onions chopped fine
1	tsp	ground turmeric
		Salt to taste
3/4	tsp	freshly-ground black pepper
1	cup	beef stock
3/4	cup	lemon juice
1 1/2	lb	spinach chopped
2	bn	celery, leaves only finely chopped
8	x	green onions, white parts only finely chopped
1	cup	pitted halved green olives
2	cup	peeled diced boiling potatoes
2	tbl	minced fresh dill

Method :

• Heat 2 tablespoons oil in flameproof casserole over medium heat. Add lamband 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 skilletover 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.
• This recipe yields 6 servings.