web analytics
March 1, 2015 / 10 Adar , 5775
At a Glance
Sections
Sponsored Post


Home » Sections » Food »

Lamb Stew With Dill And Olives

   This recipe is Sephardi; the flavours of turmeric and lemon amongst its ingredients reflect its Syrian origin. It’s a perfect meal for a nippy autumn lunch or supper. Less expensive cuts of lamb were used, and by adding the peas and olives, smaller amounts of meat went a long way. Economic needs and large numbers of mouths to feed made stews like this very popular. They were often enjoyed with pita bread to mop up the tasty juices. The slow gentle cooking transforms the meat into succulent tender pieces and the visual impact of the yellow and green ingredients make it most impressive.
 
Preparation Time: 15 minutes; Cooking Time: 2 hours 15 minutes.  Serves: 6 people
 
Ingredients
2 tablespoons olive oil
2 1/4 pound shoulder of lamb – cubed
2 onions – peeled and finely chopped
2 teaspoons turmeric
1-teaspoon salt
Freshly ground black pepper – to taste
2 cups beef stock (there is a popular kosher brand packed in vacuum boxes available in many kosher markets, so you may not need to cook your own from scratch)
Juice of 2 lemons
½ pound spinach – roughly chopped
4 sticks of celery – finely chopped
8 scallions – finely chopped
1-¼ cups green olives – pitted and rinsed
2 cups frozen or fresh peas 
2 tablespoons fresh dill – finely chopped
 
Garnish: 1 lemon – sliced, Sprigs of fresh dill
 



Method
1. Heat 2 tablespoons of the olive oil in a large pot. Brown the lamb cubes and onions.
2. Add the turmeric, freshly ground black pepper and salt. Pour over the beef stock and lemon juice.  Add the celery and scallions. Bring to the boil, cover and simmer for 2 hours.
3. Add the olives, peas, spinach and fresh dill. Cook for a further 5 minutes.
4. Taste and adjust seasoning accordingly.
 
To serve the stylish way, ladle hot stew over rice or cous cous and garnish with slices of lemon and sprigs of fresh dill.


Denise Phillips is a Professional Chef and Cookery Writer. She may be reached by email at: denise@jewishcookery.com or visit her website at: www.jewishcookery.com  

About the Author:


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

No Responses to “Lamb Stew With Dill And Olives”

Comments are closed.

Current Top Story
Israel Prime Minister Benjamin Netanyahu prays at the Western Wall ahead of his speech next week at the US Congress.
Netanyahu Visits Western Wall before Leaving for US
Latest Sections Stories
Golan Wine Medals

‘Double Gold’ awarded to 2012 Yarden Heights wine & 2011 Yarden Merlot Kela Single Vineyard.

Niehaus-022715

One should not give the money before Purim morning or after sunset.

Mendlowitz-022715-Basket

The mishloach manos of times gone by were sometimes simple and sometimes elaborate, but the main focus was on the preparation of the delicious food they contained.

Astaire-022715-Countryside

One of the earliest special Purims we have on record was celebrated by the Jews of Granada and Shmuel HaNagid, the eleventh-century rav, poet, soldier and statesman, and one of the most influential Jews in Muslim Spain.

Jews, wake up! Stop educating the world and start educating yourselves.

The lessons conform to the sensitivities and needs of the Orthodox community…

The program took on special significance as it marked not only the first anniversary of Rebbetzin Kudan’s levayah but also the 27th yahrzeit of Rebbetzin Chaya Mushka Schneerson, a”h.

It captures the love of the Jewish soul as only Shlomo Hamelech could portray it – and as only Rabbi Miller could explain it.

Erudite and academic, drawing from ancient and modern sources, the book can be discussed at the Shabbos table as well as in kollel.

I’m here to sit next to you and help you through this Purim with three almost-too-easy mishloach manot ideas, all made with cost-conscious paper bags.

Kids want to be like their friends, and they want to give and get “normal” mishloach manos stocked with store-bought treats.

Whenever he did anything loving for me, I made a big deal about it.

“OMG, it’s so cute, you’re so cute, everything is so cute.”

A program that started with a handful of volunteers has grown exponentially to include students from a wider array of backgrounds.

More Articles from Denise Phillips

These popular little puff pastry parcels are usually filled with potatoes, mushrooms or spinach and cheese. They can be served as snack, as finger foods at a Shabbos kiddush, or as part of a summer picnic. They are a genuine Sephardic-Jewish creation, copied by others throughout the Eastern Mediterranean. They can be served hot or cold; you can prepare them in advance, and then freeze, unbaked. Just pop them into the oven when needed.

Soup is one of the best starters for a Seder meal because it is so easy and quick to serve, especially if you have a large crowd at the table. This recipe is a delicious, vibrant and tasty soup, which can be made in advance and uses readily available low-fat Pesach ingredients. Cooked with garlic and basil, it is full of the flavor of the Mediterranean and provides a delightful change from regular carrot soup.

Soup is one of the best starters for a Seder meal because it is so easy and quick to serve, especially if you have a large crowd at the table. This recipe is a delicious, vibrant and tasty soup, which can be made in advance and uses readily available low-fat Pesach ingredients. Cooked with garlic and basil, it is full of the flavor of the Mediterranean and provides a delightful change from regular carrot soup.

This colorful Persian Chicken dish with mint, parsley and dried fruit is perfect for Passover as it is easy to prepare and ideal when you have extra guests. As I use the breast of chicken, there is no carving involved and serving is straightforward. The recipe is cooked in a delicious flavored turmeric stock, so should your Seder go on for longer than expected, the chicken will not dry out. Sephardim would tend to serve it with rice, but in my Ashkenazi household, I serve it with roasted potatoes.

This colorful Persian Chicken dish with mint, parsley and dried fruit is perfect for Passover as it is easy to prepare and ideal when you have extra guests. As I use the breast of chicken, there is no carving involved and serving is straightforward. The recipe is cooked in a delicious flavored turmeric stock, so should your Seder go on for longer than expected, the chicken will not dry out. Sephardim would tend to serve it with rice, but in my Ashkenazi household, I serve it with roasted potatoes.

I like to put these pastries in a basket for Purim as they make ideal Mishloach Manot.

I like to put these pastries in a basket for Purim as they make ideal Mishloach Manot.

The dreidel is one of the best-known games during Chanukah. This four-sided spinning top has four letters: Shin, Hey, Gimmel and Nun.

Printed from: http://www.jewishpress.com/sections/food/lamb-stew-with-dill-and-olives/2008/10/29/

Scan this QR code to visit this page online: