Instructions: Heat 2 Tbsp. of the oil and in this brown the lamb and onions. Season with turmeric, pepper and salt to taste and then pour over the stock and lemon juice.

Cover and simmer for 15 minutes, stirring several times.

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.

Add the remaining oil to the skillet and fry for 5 minutes. Add these ingredients to the meat and then add the olives, dried peas and dill. Simmer gently, stirring occasionally, until the meat and beans are tender (about 45 minutes). Serve hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.