Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides.
Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil.
Lower heat and cover, simmering for 15 minutes.
Heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.
Add these vegetables and the chickpeas to the meat and mix together thoroughly.
Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.
Serve with steamed basmati rice.
Ingredients:
3 tablespoons vegetable oil
1 1/2 lbs lamb shoulder, finely diced
1 large onions, chopped
1/2 teaspoon salt
fresh ground black pepper
1/2 teaspoon turmeric
1/3 cup lemon juice
1/2 cup water
10 green onions, chopped thin
3 tablespoons finely chopped celery leaves
1/2 lb fresh spinach, chopped
3 tablespoons chopped fresh parsley
2/3 cup cooked garbanzo beans or 2/3 cup cooked red kidney beans, drained
Steps/Methods:
Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides.
Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil.
Lower heat and cover, simmering for 15 minutes.
Heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.
Add these vegetables and the chickpeas to the meat and mix together thoroughly.
Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.
Serve with steamed basmati rice.
