Instructions: Heat 2 tablespoons oil in a heavy casserole and saute the lamb until well browned on all sides. Add the onion and saute until soft. Add salt, pepper, turmeric, lemon juice and water and bring to a boil. Lower the heat, cover and simmer very slowly 15 minutes. Heat the remaining oil in a skillet and saute the scallions, celery seaves, spinach and parsley for 2 minutes, stirring constantly. Add these vegetables and the chick peas to the meat and combine thoroughly. Bring to a boil and lower the heat. Cover and simmer vey slowly another 20 minutes.

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.