| 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”