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Ingredientes
- 1/2 c. extra-virgin extra virgin olive oil
- 3 lb lamb shoulder or possibly stew meat cut in 2" chunks
- 2 x onions minced fine
- 1 tsp grnd turmeric Salt to taste
- 3/4 tsp freshly-grnd black pepper
- 1 c. beef stock
- 3/4 c. lemon juice
- 1 1/2 lb spinach minced
- 2 bn celery, leaves only finely minced
- 8 x green onions, white parts only finely minced
- 1 c. pitted halved green olives
- 2 c. peeled diced boiling potatoes
- 2 Tbsp. chopped fresh dill
Direcciones
- Heat 2 Tbsp. oil in flameproof casserole over medium heat. Add in lamb and onions and brown, about 10 min. Season with turmeric, salt to taste and pepper. Add in beef stock and lemon juice, cover and simmer, stirring several times, 15 min.
- Cook spinach, celery leaves and green onions in batches in heavy skillet over very low heat till vegetables begin to wilt, about 5 min. Add in remaining 6 Tbsp. oil to skillet and fry 5 min.
- Add in spinach mix to meat in casserole, then add in olives, potatoes and dill. Simmer gently, covered, stirring occasionally, till meat and potatoes are tender, about 45 min. Serve warm.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 488g | |
| Recipe makes 6 servings | |
| Calories 705 | |
| Calories from Fat 497 | 70% |
| Total Fat 55.5g | 69% |
| Saturated Fat 17.4g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 683mg | 28% |
| Potassium 1282mg | 37% |
| Total Carbs 18.4g | 5% |
| Dietary Fiber 5.0g | 17% |
| Sugars 3.88g | 3% |
| Protein 35.01g | 56% |
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