Description Edit

Ingredients Edit

Directions Edit

  1. Heat 2 Tbsp. of the oil and in this brown the Lamb and onions.
  2. Season with turmeric, pepper and salt to taste and then pour over the stock and lemon juice.
  3. Cover and simmer for 15 minutes, stirring several times.
  4. 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.
  5. Add the remaining oil to the skillet and fry for 5 minutes.
  6. Add these ingredients to the meat and then add the , dried Peas and dill.
  7. Simmer gently, stirring occasionally, until the meat and beans are tender (about 45 minutes). Serve hot.

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