web analytics
October 1, 2014 / 7 Tishri, 5775
At a Glance
Sections
Sponsored Post
Meir Panim with Soldiers 5774 Roundup: Year of Relief and Service for Israel’s Needy

Meir Panim implements programs that serve Israel’s neediest populations with respect and dignity. Meir Panim also coordinated care packages for families in the South during the Gaza War.



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.

SocialTwist Tell-a-Friend

Current Top Story
Prime Minister Binyamin Netanyahu meets with US President Barack Obama at the White House, Oct. 1, 2014.
Netanyahu, Obama Focus on Different Priorities in White House Talk
Latest Sections Stories
Israeli winery

“You want to know what this wine looked like, which wine King David drank, white or red…. We can see if it’s red or white, strong or weak.”

Mindy-092614-Choc-Roll

I should be pursuing plateaus of pure and holy, but I’m busy delving and developing palatable palates instead.

Schonfeld-logo1

Brown argues that this wholehearted living must extend into our parenting.

If we truly honor the other participants in a conversation, we can support, empathize with, and even celebrate their feelings.

I witnessed the true strength of Am Yisrael during those few days.

She writes intuitively, freely, and only afterwards understands the meaning of what she has written.

“I knew it was a great idea, a win-win situation for everyone,” said Burstein.

Not knowing any better, I assumed that Molly and her mother must be voracious readers.

“I would really love my mother-in-law …if she weren’t my mother-in-law.”

For each weekly reading, Rabbi Grysman begins with a synopsis of the Torah portion, followed by a focus on a major issue.

It’s Rosh Hashanah. A new year. Time for a fresh start. Time for a new slate. Time for change.

Governor Rick Scott visited North Miami Beach/Aventura on the morning of Wednesday, September 17.

While the cost per student is higher than mainstream schools, Metzuyan Academy ESE is a priceless educational opportunity for children with special needs in South Florida.

Challah-pa-looza helped get the community ready and excited about the upcoming Jewish New Year.

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: