| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Lamb | 4 | Servings | |
INGREDIENTS
| 5 | tb | Oil |
| 1 1/2 | lb | Lamb; finely diced |
| 1 | Onion; chopped | |
| 1/2 | ts | Salt |
| Fresh ground black pepper | ||
| 1/2 | ts | Turmeric |
| 1/3 | c | Lemon juice |
| 1/2 | c | Water |
| 10 | Scallion; thinly sliced | |
| 1 | tb | Celery leaves; finely chopped |
| 1/2 | lb | Spinach; chopped |
| 3 | tb | Parsley; chopped |
| 2/3 | c | Garbanzo beans; drained |
INSTRUCTIONS
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@aol.com> on Mar 9, 1998
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